| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Caribbean |
Dupree, Salad |
4 |
Servings |
INGREDIENTS
|
|
DRESSING– |
| 8 |
oz |
Plain low fat yogurt |
| 1/4 |
c |
Sour cream |
| 1/3 |
c |
Chopped Major Grey's Mango Chutney |
| 2 |
tb |
Apple cider vinegar |
| 1 |
tb |
Lemon juice |
| 1/8 |
ts |
Ground allspice |
| 1/8 |
ts |
Freshly ground black pepper |
|
|
SALAD– |
| 1 |
lb |
Deli roast beef; cut into 1/4" slices |
| 4 |
c |
Torn romaine lettuce leaves |
| 1 |
lg |
Mango, peeled; cut into 3/4" cubes |
| 1 |
|
Red bell pepper; cut into 3/4" pieces |
INSTRUCTIONS
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 1/2-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 1/2 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@wizard.ucr.edu>
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