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.
- 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