Caribbean Beef Salad (Creamy Chutney Dressing)
Author: Kitchens
  • Dressing:
  • 8 ounces plain low fat yogurt
  • 1/4 Cup sour cream
  • 1/3 Cup chopped Major Grey's Mango Chutney
  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon lemon juice
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon freshly ground peppersalad
  • 1 pound deli roast beef, cut into 1/4-inch 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
  1. 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
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