Caribbean Beef Salad
Roast beef tossed with lettuce, mangoes and red bell peppers, topped with a yogurt-mango chutney dressing.
Yield: 24 servings
|Chutney Dressing:|| |
1. Combine yogurt, chutney, mayonnaise, allspice and pepper in large bowl; mix thoroughly to combine. Cover and refrigerate until ready to serve.
|Nonfat plain yogurt||1 1/2 quarts|
|Mango chutney||2 quarts|
|Reduced-calorie mayonnaise||1 1/2 cups|
|Ground allspice||3/4 teaspoon|
|Ground black pepper||3/4 teaspoon|
| || |
2. Trim fat from beef. Stack beef slices; cut lengthwise into 1-1/2-inch wide strips. Cut strips crosswise into 1/2-inch pieces; reserve.
|Roast beef, sliced 1/4-inch thick||6 pounds|
| || |
3. For each serving: Arrange 2 cups lettuce on plate. Arrange 4 ounces beef pieces, 1/3 cup mango, 1/4 cup red pepper on lettuce. Portion #12 dipper (1/3 cup) dressing in small ramekin; serve with salad.
|Romaine lettuce, torn into bite-size pieces||3 gallons|
|Mango, peeled, seeded and cut into 3/4-inch pieces||2 1/4 quarts|
|Red bell pepper, chopped into 3/4-inch pieces||1 1/2 quarts|
|Alternate Fresh Beef Cuts:|| |
Alternate Fresh Beef Cuts: Beef Round, Top (Inside), Untrimmed (NAMP/IMPS 168) or Beef Loin, Top Sirloin Butt (NAMP/IMPS 184) roasted to medium-rare may be used. Slice roast across the grain into 1/4-inch thick slices.
Stack slices and proceed as directed above.
|Beef Round, Top (Inside), Untrimmed (IMPS/NAMP 168)|| na|
|Beef Loin, Top Sirloin Butt (IMPS/NAMP 184)|| na|
Nutrition information per serving: 571 calories; 20.1 g fat(3.5 g saturated fat; 3.9 g monounsaturated fat); 92 mg cholesterol; 1127.4 mg sodium; 65 g carbohydrate; 5.0 g fiber; 37 g protein; 11.1 mg niacin; 0.9 mg vitamin B6; 4 mg vitamin B12; 6 mg iron; 47 mg selenium; 8.8 mg zinc; 145 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.