Asian Beef Salad

• 1/2 pound thickly sliced reduced-fat, reduced-sodium deli roast beef
• 1 (3-ounce) package ramen noodle soup mix (remove flavor packet and reserve for another use)
• 1 cup frozen shelled edamame, cooked according to package directions and cooled
• 1 (16-ounce) package shredded coleslaw mix
• 1 1/4 cups chopped red bell pepper
• 2/3 cup light sesame ginger vinaigrette (such as Newman's Own)
• 1 tablespoon seasoned rice wine vinegar
• 2 scallions, green parts only, thinly sliced (1/3 cup)

1. Slice the beef into thin 1-inch-wide strips. Place the beef in a large mixing bowl. Break the ramen noodles into small pieces, and mix them with the beef.
2. Add the cooked and cooled edamame and next 4 ingredients (through vinegar) to the bowl, and toss the ingredients well to coat them with the dressing. Cover and chill 20 minutes.
3. To serve, divide the salad evenly among 4 shallow bowls, and sprinkle each with scallions.

deli, packet, directions, coleslaw mix, red bell pepper, light sesame ginger vinaigrette, rice wine vinegar, scallions

Taken from www.myrecipes.com/recipe/asian-beef-salad-0 (may not work)