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@...>