Asian Salad

Asian Salad:

1/4 c snow peas
1/4 c broccoli
1/4 c carrots
1/2 c lettuce
1 c leftover roast beef
1/4 c crisp Chinese noodles

Salad dressing:
4 T vegetable oil
1 T sesame oil
3 T rice vinegar
2 T soy sauce
1 1/4 t sugar
2 t ginger, finely grated (I used 1/2 t powder instead)

Whisk dressing ingredients together in a small bowl until well combined. Stir-fry snow peas, broccoli, carrots, lettuce, and roast beef with 1 T sesame oil for 5 minutes, until vegetables are just slightly tender. Serve over lettuce. Garnish with noodles and dressing.