Beef, Mango & Barley Salad

Beef, Mango & Barley Salad - 2 Guiding Stars

Active Time

30 min.

Total Time

1 hour

Servings

6 (335 g)

Tender beef roast, seasoned to perfection, is tossed with sweet roasted red peppers and balanced with the winning tang of lime juice and cilantro. Juicy ripe mango and chewy barley finish the dish. Served hot or cold, this is a dish you can enjoy in any season.

Ingredients

1½ tsp. paprika, divided
1½ lbs. beef tri-tip roast
2 bell peppers, chopped
1 cup quick barley
½ tsp. salt
¼ tsp. pepper
⅓ cup lime juice
1 tsp. olive oil
2 mangos, chopped
⅓ cup chopped green onions
¼ cup chopped fresh cilantro
6 Boston lettuce leaves

Directions

Preheat oven to 425ºF. Move racks to middle and bottom.
Sprinkle 1 teaspoon paprika evenly over roast. Place roast on rack within a shallow roasting pan. Roast to minimum internal temperature of 145ºF (30-40 minutes).
Place bell peppers on a baking sheet and spray with nonstick cooking spray. Place in oven under meat until tender (30 minutes).
While meat is cooking, cook barley according to package directions.
When roast is done, transfer roast to carving board and tent with foil. Let rest 15 minutes. Let peppers cool while meat rests.
Cut beef into bite-sized pieces and season with salt and pepper. Whisk together lime juice, oil, and remaining ½ teaspoon paprika. Toss beef, barley, peppers, mangos, onions, and cilantro in large bowl with dressing. Divide equally over six leaves to serve.

Nutritional analysis per serving: Calories 410; Total Fat 13.5g (17% Daily Value); Saturated Fat 5g (24% DV); Trans Fat 0g; Cholesterol 76mg (25% DV); Sodium 265mg (11% DV); Total Carbohydrate 47g (17% DV); Dietary Fiber 8.5g (30% DV); Total Sugars 18g; Includes 0g Added Sugars (0% DV); Protein 29g; Vitamin D 0% DV; Calcium 4% DV; Iron 25% DV; Potassium 20% DV; Vitamin C 110% DV; Niacin 100% DV; Vitamin B6 60% DV.