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Caribbean Beef Salad
RecipeBeef Cuts
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 yogurt1 1/2 quarts
Mango chutney2 quarts
Reduced-calorie mayonnaise1 1/2 cups
Ground allspice3/4 teaspoon
Ground black pepper3/4 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 thick6 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 pieces3 gallons
Mango, peeled, seeded and cut into 3/4-inch pieces2 1/4 quarts
Red bell pepper, chopped into 3/4-inch pieces1 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.
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