YIK YAK SALAD
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
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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