YIK YAK SALAD

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Yik Yak Salad image

This is my interpretation of a wonderful salad I had at the Buckhorn Grill in San Francisco. This salad was so good that I had it for lunch one day, then had it again for dinner that night!

Provided by Kendra

Categories     Roast Beef

Time 31m

Yield 8 serving(s)

Number Of Ingredients 19

1 (12 ounce) bag romaine lettuce
1/4 cup cabbage, chopped
2 stalks celery, thinly sliced
1/2 cucumber, peeled, seeded, and thinly sliced
5 radishes, thinly sliced
5 stalks green onions, thinly sliced
1/4 cup jicama, finely julienned
1 red bell pepper, thinly sliced
1/2 cup sugar snap pea
1/4 lb deli roast beef, thinly sliced
1/2 cup almonds, thinly sliced and toasted
1 (3 ounce) can French fried onion rings, crushed
1/4 cup vinegar
3 tablespoons sugar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon seasoning salt
1 teaspoon gingerroot, Grated
ranch salad dressing, as desired

Steps:

  • Put romaine into a large salad bowl, then combine with celery, cucumber, radishes, and green onion.
  • Mound salad into center of bowl.
  • Top alternately with jicama strips, red pepper strips, and snap peas.
  • Cut roast beef slices into bite-sized pieces and scatter over top of veggies.
  • Sprinkle almonds and french fried onions over top.
  • For dressing, shake ingredients together.
  • Pour over salad. Serve with ranch dressing if desired.

Nutrition Facts : Calories 164.3, Fat 9.1, SaturatedFat 1.7, Cholesterol 24.9, Sodium 673.6, Carbohydrate 12, Fiber 3.3, Sugar 7.4, Protein 10.2

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #main-dish     #salads     #beef     #vegetables     #asian     #easy     #meat     #roast-beef

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