Beef, Mango, and Barley Salad Salads

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Servings
   6-8

Cooking Method
   Roasting

Ingredients

• 1 beef trip-tip roast (1.5 - 2 pounds)
• 2 medium red bell peppers, in 1-1/2
• 1-1/2 teaspoons sweet paprika
• 1 cup uncooked quick-cooking barley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup lime juice
• 1 teaspoon olive oil
• 2 medium mangoes, cut in 1/2
• 1/3 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 4 large Boston lettuce leaves (optional)

Instructions

1. Heat oven to 425 degrees. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.

2. Press 1 teaspoon paprika evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425 degree oven for 30 - 40 minutes for medium rare; 40 - 45 minutes for medium doneness. Roast bell peppers in over with beef about 30 minutes or until tender. Set peppers aside to cool.

3. Remove roast when instant-read thermometer registers 135 degrees for medium rare; 150 degrees for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10 degrees to reach 145 degrees for medium rare; 160 degrees for medium.)

4. Meanwhile, cook barley according to package directions. Set aside to cool slightly.

5. Cut beef into 1/2" pieces; season with salt and black pepper. Whisk lime juice, oil and 1/2 teaspoon paprika in small bowl until blended. Toss with beef, barley, roasted peppers, mangoes, green onions and cilantro in large bowl. Serve in Boston lettuce leaves, if desired.

Suggestions

Mango adds an interesting punch to this salad, both with its sweetness and with a boost of vitamin C.

Tips from Our Cook

To quickly cool barley and prevent it from clumping, spread on metal baking sheet.

Nutritional Information

Nutrition information per serving: 309 calories; 9g fat (3g saturated fat; 4g monounsaturated fat); 60mg cholesterol; 246mg sodium; 35g carbohydrates; 4.3g fiber; 26g protein; 8.4mg niacin; 0.8mg vitamin B6; 1.3mcg vitamin B12; 2.3mg iron; 27mcg selenium; 4.7mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber and iron.