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



Ingredient Checklist


Instructions Checklist
  • 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.

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.