Sassy Roast Beef Salad (Low Carb)

I am always on the lookout for lower carb lunches that can be carried on the go, as I find to-go lunches (lunches that I can take to work) to be one of the greatest creative challanges of lower-carb eating. I discovered this recipe, and usually take it for lunch at least once per week. It is simple, yet delicious, and I find that it satisfies my sandwich cravings (especially with the diced dill pickle). It keeps well in the fridge for a day or two. Thought that I would share! :-)

• Ready In: 10 mins
• Serves: 1-2

Ingredients

• 3⁄4 lb roast beef, diced
• 3  scallions, diced finely
• 3  roma tomatoes, chopped
• 1  small dill pickle, diced
• 1⁄2 cup  shredded monterey jack pepper cheese
• 1⁄3 cup mayonnaise (or more, depending on taste)
• 1 -2  tablespoon  creamy  horseradish sauce (depending on taste)
•  salt and pepper
• 2  pepperoncini peppers

Directions

1. Mix all ingrediants together, except mayo, horseradish sauce, salt and pepper, and pepperoncini peppers.
2. Toss well.
3. Salt and pepper to taste.
4. Add mayo and horseradish sauce, and toss well.
5. Finish off by adding pepperoncini peppers.
6. Chill.