Mexican Roast Beef Salad (Salpicon)
20 mins (prep 20)
17 ingredients
4 servings
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.

Categories:  salad , greens , tomato , north-american , beef , mexican , quick , time-to-make , <-30-mins , southwestern-u.s. , american , meat , vegetable , lettuces ,
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Serving Size (210.06 g)
Servings 4
Amount per Serving
Calories 238.84 Calories from Fat 87.21
% Daily Value *
Total Fat 9.69g 59.62%
Saturated Fat 1.1g 21.98%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 397.18mg 66.2%
Total Carbohydrate 34.33g 45.77%
Dietary Fiber 8.35 g 133.66%
Sugars 8.68 g %
Protein 11.0g 88.0%
Vitamin A 2896.82IU% Vitamin C 275.36mg%
Calcium 575.02mg% Iron 19.64mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh lime juice, minced garlic, ground cumin, shredded romaine lettuce, deli roast beef, small cucumbers, hass avocado, toasted pumpkin seeds