I adapted this salad from a recipe that I saw in a magazine (sorry, forgot which one). The original recipe was for roast beef lettuce rolls. I actually tried the original recipe, but felt that the roll-up into the lettuce was just too time consuming, and felt it would make a great salad all on its own!

ROAST BEEF ORIENTAL SALAD

Cucumber, raw, 1/2 medium
Peppers - Sweet, red, raw, 1 medium (approx 2-3/4" long, 2-1/2" dia)
Shredded Carrots, 1/2 cup
Red Plum, Raw Medium Size, 0.5 Plum (2 1/8")
Onions - Spring or scallions (includes tops and bulb), raw, 1/4 cup, chopped
Agave Nectar, 1 tsp
Oscar Meyer - Deli Fresh-Slow Roasted Roast Beef, 12 slices (can use other brand if desired)
Trader Joe's - Toasted Sesame Oil - Cold Pressed, 2 tsp
Rice wine vinegar, 2 tbsp
fresh or dried ginger, to taste

Chop all vegetables except onions and place in a serving bowl.
Gently chop or tear roast beef into bite-size pieces and add to salad.
Mix rice wine vinegar, sesame oil, agave nectar, and ginger in a small container, add onions. Drizzle over top of salad.

I would serve a large bowl of romaine lettuce leaves with this salad so people can used them as kind of vessels Easier to eat like that.

I always had thought I would try it with other lettuce, but then I just decided to forget the lettuce! The original recipe did not call for the red pepper, but I needed more favorable carb. But, definitely do whatever makes it fun to eat!