Mexican Roast Beef Salad (Salpicon)

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• Dressing

• 1⁄8 cup fresh lime juice
• 1⁄8 cup  balsamic vinegar
• 1⁄8 cup olive oil
• 3  tablespoons water
• 1⁄2 teaspoon  minced garlic
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

• Salad

• 4  cups  shredded romaine lettuce
• 12  ounces  sliced deli roast beef, cut in strips
• 2  small cucumbers, quartered lengthwise, sliced
• 1  Hass avocado, peeled and sliced
• 1  cup jicama, peeled, diced
• 1  cup cherry tomatoes, halved
• 3⁄4 cup cilantro, chopped
• 1⁄2 cup sweet onion, sliced in thin slivers
•  toasted  pumpkin seeds, to garnish

Directions

1. For the dressing:
2. Place dressing ingredients into a large bowl. Whisk to blend. Set aside.
3. For the salad:
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!