Spicy Roast-Beef Salad

1. 1

   In a small bowl, with wire whisk or fork, mix lemon juice, capers, chopped parsley, sugar, mustard, pepper, 2 tablespoons olive or salad oil, and 3/4 teaspoon salt until well blended.

2. 2

   Set dressing aside.

3. 3

   Cut red pepper, carrots, zucchini, and jicama into 3-inch-long matchstick-thin strips.

4. 4

   In nonstick 12-inch skillet over medium-high heat, in 1 tablespoon hot olive or salad oil, cook carrots 1 minute, stirring occasionally.

5. 5

   Stir in red pepper; cook 1 minute longer.

6. 6

   Stir in zucchini, jicama, and 3/4 teaspoon salt; cook, stirring, until vegetables are tender-crisp.

7. 7

   Stir in 2 tablespoons lemon-caper dressing.

8. 8

   Arrange vegetables in ring around edge of platter.

9. 9

   Arrange roast beef in center of vegetables.

10. 10

    If not serving right away, cover and refrigerate.

11. 11

    Drizzle roast beef and vegetables with remaining dressing just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.