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    You are in: Home / Recipes / Mexican Roast Beef Salad (Salpicon) Recipe
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    Mexican Roast Beef Salad (Salpicon)

    Mexican Roast Beef Salad (Salpicon). Photo by Sharon123

    1/1 Photo of Mexican Roast Beef Salad (Salpicon)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Sharon123's Note:

    You can use leftover roast beef or steak in this main dish salad! Adapted from Woman's Day magazine (May, 2005) You may use the dressing posted here, or your own! I like this with balsamic dressing, but I pour the dressing posted here first, then the balsamic on top.

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    Units: US | Metric




    1. 1
      For the dressing:.
    2. 2
      Place dressing ingredients into a large bowl. Whisk to blend. Set aside.
    3. 3
      For the salad:.
    4. 4
      Place salad ingredients in a bow. Toss to mix and coat. Mound the salad on a platter; pour over dressing and sprinkle with the pumpkin seeds to garnish. Enjoy!

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    Ratings & Reviews:

    • on July 10, 2007


      This was okay, I omitted the cilantro and jicama, I felt the dressing needed more "oomph" though and definately needed more oil, the lime juice was just a wee bit overpowering for our taste, in place of roast beef I used leftover steak strips that i keep in my freezer, thanks for sharing hon!...Kitten

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mexican Roast Beef Salad (Salpicon)

    Serving Size: 1 (444 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 514.2
    Calories from Fat 262
    Total Fat 29.1 g
    Saturated Fat 8.2 g
    Cholesterol 150.2 mg
    Sodium 3340.3 mg
    Total Carbohydrate 20.0 g
    Dietary Fiber 7.1 g
    Sugars 5.7 g
    Protein 44.3 g

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