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Romaine with Roast Beef and Mango

Use leftovers from a roast to whip up this tangy mani-course salad.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May/June 2003


  • 2 tablespoons canola oil
  • 2 teaspoons chili powder
  • 1 1/2 cups brown rice
  • 1 teaspoon salt
  • 4 ounces thinly sliced romaine lettuce, (about 3 cups)
  • 1 mango, thinly sliced
  • 12 thin slices leftover Roast with Potatoes
  • 3 tablespoons fresh lemon juice


  1. 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.

  2. 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.

Cook's Notes

A ripe mango is firm with some give. Before slicing, peel with a vegetable peeler or paring knife. Place peeled mango on its narrow side and, using a sharp knife, cut to each side of the pit, slicing off as much flesh as possible. Reserve the pit for its juice. Slice the mango crosswise, not lengthwise.

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