![[NEW] Beef, Mango & Barley Salad](https://res.cloudinary.com/sjlabs/image/upload/c_scale,q_auto,f_auto,w_1024/74126800164.jpg)
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
Tip: Screenshot this list for easy reference while shopping
Instructions
- 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.
