ROMAINE WITH ROAST BEEF AND MANGO
Use leftovers from a roast to whip up this tangy mani-course salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat 1 tablespoon canola oil over medium-high. Add chili powder and rice, stirring until rice is coated, 1 to 2 minutes. Add 3 1/2 cups water and salt; bring to boil. Cover, and reduce heat; simmer until rice absorbs liquid, 35 to 40 minutes. Cool completely.
- In a bowl, combine rice, romaine lettuce, mango, eye of round slices, and lemon juice. Squeeze mango pit over salad; add remaining tablespoon canola oil. Toss to combine. Serve.
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Eduardo Zuniga
[email protected]Meh.
Akinola Horlaitan
[email protected]I tried this recipe and it was just okay. The roast beef was a little tough and the dressing was too tangy for my taste. I think I'll try a different recipe next time.
Awais Atif
[email protected]This was a great recipe! I made it for a party and everyone loved it. The roast beef was perfectly cooked and the mango added a nice sweetness. I will definitely be making this again.
Afzal Academy
[email protected]I love this salad! It's so easy to make and it's always a crowd-pleaser. I usually add some avocado and crumbled feta cheese to mine. Yum!
Omar Refai
[email protected]This salad was a hit! The combination of flavors and textures was amazing. The roast beef was tender and flavorful, the mango was sweet and juicy, and the romaine lettuce added a nice crunch. The dressing was also perfect - light and tangy. I will de