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@...>