Yield: 4 Servings
|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|
|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@...>