Pepper Grilled ‘Beef’ Over Mango Salad
An easy way to brighten up dreary winter days, when even the Dirty South is seeing snow and ice, is by tricking your taste buds into thinking you’re in a tropical location. And the taste of mango, sweet onion, peppers, and fresh herbs are the perfect ingredients to do just that.
I can’t take credit for creating this delicious pepper “beef” and mango salad. The recipe and picture were given to me by a chef I know, who would rather remain unnamed, but I couldn’t resist sharing it here. Enjoy.
Pepper Grilled ‘Beef’ Over Mango Salad
For the ‘Beef’ and Mangoes:
8 oz. Morningstar Farms Meal Starters Steak Strips
2 mangoes, cored and sliced into 2-inch strips
1/4 cup olive oil
2 Tbsp. freshly cracked black pepper
1 tsp. salt
- Toss the “beef” and mango strips with all the other ingredients, coating well.
- Grill the strips for 3 minutes on each side, or until well marked by the grill and heated through.
For the Salad:
5 cups mixed baby lettuces
1 yellow bell pepper, ribbed and sliced into thin strips
1 red bell pepper, ribbed and sliced into thin strips
1/2 sweet onion, sliced very thinly
1/3 cup fresh herbs (try tarragon, basil, chives, and parsley, alone or in combination)
1/4 cup extra virgin olive oil
Juice of 2 limes
Juice of 1 orange
1/4 tsp. sea salt
Cracked black pepper
- Toss all the ingredients together.
To Assemble:
- Place about 1 2/3 cups of the salad onto a plate and top with some of the warm, grilled strips.
Makes approximately 4 salads
