Romaine with Roast Beef and Mango
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.
- 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
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.