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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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! Ingredients:
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 |
Directions:
1. Put romaine into a large salad bowl, then combine with celery, cucumber, radishes, and green onion.
2. Mound salad into center of bowl.
3. Top alternately with jicama strips, red pepper strips, and snap peas.
4. Cut roast beef slices into bite-sized pieces and scatter over top of veggies.
5. Sprinkle almonds and french fried onions over top.
6. For dressing, shake ingredients together.
7. Pour over salad. Serve with ranch dressing if desired.
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