Prime Rib Blue Cheese and Almond Salad with Tamari Balsamic Vinaigrette

This is my favorite way to use up left-over prime rib roast (if there is any, that is!).  Just brown it up to present warm beef on a crisp, cold salad.  A very fast weeknight dinner.
About 5-6 cups mixed greens, washed and drained
About 2-3 cups baby arugula, washed and drained
About 4-inches English cucumber, cut into matchsticks
1 orange pepper, sliced
1/2 lb prime rib roast beef, cut into 1/4x1-inch pieces
1/4 cup roasted almonds
1/2 can small red or light kidney beans, rinsed and drained
About 1 cup cooked green beans
1/2 small onion, sliced
1/2 cup crumbled blue cheese
Dash red pepper flakes

Tamari Balsamic Vinaigrette:
Juice of half a lemon, about 2 Tbsp
2 Tbsp Tamari fermented soy sauce
3 Tbsp Balsamic vinegar
2 Tbsp fine French Dijon mustard
1/2 cup extra virgin olive oil
fresh ground pepper

Whisk together the dressing ingredients until well blended.

Toss the beef into a non-stick skillet and brown up just a bit with a bit of salt and pepper, just enough to warm through and color exterior a bit.

Meanwhile, mix together the greens, arugula, cucumbers, and peppers together in a big bowl. Toss with a generous amount of dressing and divide amongst 4 plates. Distribute the beef evenly about the plates, and decorate salad with the almonds, beans, onions and cheese. Sprinkle with dash of red pepper flakes to taste.

Serves 4.

Cook's note:  You could substitute most any meat, poultry or fish in this salad.