Caribbean Beef Salad

Servings:  Makes 4-6 Servings

Ingredients:
1/4 cup of sour cream
1 tablespoon of lemon juice
1/8 teaspoon of ground allspice
8 ounces of plain low fat yogurt
2 tablespoons of apple cider vinegar
4 cups of torn romaine lettuce leaves
1 red bell pepper, cut into 3/4″ pieces
1/8 teaspoon of freshly ground black pepper
1 large mango, peeled and cut into 3/4″ cubes
1/3 cup of chopped Major Grey’s Mango Chutney
1 pound of deli roast beef, cut into 1/4″ slices

Preparation:
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 then cut lengthwise in half and then cross-wise into 1/2-inch-wide strips.

To serve, put the lettuce on a serving platter and arrange beef, mango and bell pepper on top of the lettuce.

Drizzle 1/2 cup of the dressing over the salad then pass the remaining dressing separately.