Caribbean beef salad (creamy chutney dressing)

Yield: 4 Servings

Measure Ingredient
DRESSING--
8 ounces Plain low fat yogurt
¼ cup Sour cream
⅓ cup Chopped Major Grey's Mango Chutney
2 tablespoons Apple cider vinegar
1 tablespoon Lemon juice
⅛ teaspoon Ground allspice
⅛ teaspoon Freshly ground black pepper
SALAD--
1 pounds Deli roast beef; cut into 1/4" slices
4 cups Torn romaine lettuce leaves
1 large Mango, peeled; cut into 3/4" cubes
1 Red bell pepper; cut into 3/4" pieces

To make the dressing, combine the yogurt, sour cream, chutney, vinegar, lemon juice, allspice, and pepper in a medium bowl.

Trim the fat from the roast beef. Stack the beef slices and cut lengthwise in half and then crosswise into ½-inch-wide strips.

To serve, put the lettuce on a serving platter and arrange the beef, mango, and bell pepper on top of the lettuce.

Drizzle ½ cup dressing over the salad and pass the remaining dressing separately.

Serves 4 to 6

Recipe By : Nathalie Dupree, Well-Stocked Pantry Posted to MC-Recipe Digest V1 #239 Date: Wed, 9 Oct 1996 15:19:37 -0700 (PDT) From: patH <phannema@...>

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