Beef Mango Pear Salad Food

MANGO PEAR SALAD

Steps:

• Place the greens in a large salad bowl.
• Add the remaining ingredients and toss.
• Dress this salad with citrus vinaigrette or another dressing of your choice. If you won't be eating the whole salad at one sitting, only dress the portion you'll be eating.

PEAR-MANGO SALSA

Steps:

• Place tomatoes, mango, onion, Asian pear, banana pepper, jalapeno pepper, cilantro, lime juice, garlic powder, and salt in a food processor; pulse until desired texture is achieved. Cover and refrigerate until ready to serve.

THAI BEEF AND MANGO SALAD

Steps:

• Place the steak in a shallow bowl and pour over the fish sauce and sesame oil, add some pepper to taste.
• Heat a frying pan over medium to high heat and spray with the olive oil spray.
• Cook the steaks until done to your liking, cover, and then set aside to rest.
• Divide the salad leaves onto four plates, topping with the mango, red onion and avocado.
• Make the dressing by combining the lime, ginger, garlic, chilli and honey.
• Place the steaks onto a chopping board and carve thick slices. Add these to the tops of the salad.
• Pour over the dressing and finish off with some extra salt and pepper, to taste.

THAI BEEF SALAD

Steps:

• Put the steaks in a shallow bowl. Pour on the oil and soy sauce and rub them into the meat so it's coated all over. Set aside to marinate while you prepare the vegetables. (Wash your hands after handling raw meat.)
• Peel the carrots then use the peeler to make thin ribbons. Separate the lettuce leaves, wash the leaves and drain in a colander. Finely slice the spring onions then peel, stone and thinly slice the mango. Combine the vegetables in a large bowl.
• Heat a large frying pan over a high heat, add the steaks and cook for 1 minute on each side for medium rare or cook for an extra minute on each side for medium. Remove the steaks from the pan and transfer to a plate to rest.
• While the steaks are resting, prepare the dressing. Peel and grate the garlic then put it into a bowl with the lime juice, sugar and chilli flakes and stir them together. Pour the dressing over the prepared vegetables and add the peanuts. Slice the beef thinly, add to the bowl along with any resting juices and toss to combine. Serve immediately.

BEEF, MANGO AND AVOCADO SALAD

Steps:

• Combine Lime Vinaigrette ingredients in small bowl. Place beef steak and 1/4 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in the refrigerator 15 minutes to 2 hours. Cover and refrigerate remaining vinaigrette for salad.
• Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill 13 to 16 minutes) for medium rare (145°F) to medium doneness (160°F), turning occasionally.
• Divide salad greens among 4 plates. Top evenly with mango pieces, avocado slices and onion, as desired. Carve steak into slices. Divide steak slices evenly over salads. Sprinkle with cheese and pepitas, if desired. Drizzle remaining vinaigrette evenly over salads. Season with salt and pepper, as desired.

BLACK BEAN MANGO & AVOCADO SALAD

Steps:

• Add your black beans, mango, corn, bell pepper, red onion and cilantro to a large bowl. Then squeeze your lime juice over the top and toss the salad until it's fully coated. Stir in your chili powder and season with salt and pepper to taste.
• Then place your salad in the fridge to chill for at least one hour to chill. Right before serving, add your avocado and toss again. Serve immediately.

MANGO AVOCADO STEAK SALAD

Steps:

• Grill the steak to your liking. Depending on thickness, it should take about 5 minutes per side to achieve a medium-rare steak.
• Let the steak cool, and then slice it into thin strips.
• Wash and chop the lettuce and spinach. Place them in a large salad bowl.
• Add the chopped scallions and the sliced red pepper, mango, and avocado. Place the sliced steak on top.
• Mix the dressing ingredients together. Dress the salad just before serving, and sprinkle each portion with a half teaspoon of sesame seeds.

BEEF, MANGO & PEAR SALAD

Steps:

• Sprinkle both sides of the steak with the pepper.
• Preheat an oven grill (broiler) on medium.
• Cook steak for 3-4 minutes each side or until cooked to your liking.
• Transfer to plate, cover loosely with foil and set aside for 5 minutes to rest.
• Cut the cheeks from either side of the 2 mango stones and cut the remaining flesh from around the stones.
• Peel the cheeks and then slice the flesh into thin strips.
• Thinly slice the steak across the grain.
• Arrange the salad leaves on a serving plate and top with the steak, mango and pear.
• Drizzle over the salad dressing and sprinkle with pepper.

BEEF, MANGO AND SPINACH SALAD

Steps:

• Rinse the beef, pat dry and cut into strips.
• Rinse, trim and drain the spinach.
• Peel the mangos, remove the flesh from the core and dice.
• Rinse the chile peppers and cut into rings.
• Pluck the basil leaves coarsely.
• Sauté the spinach and chile peppers in some oil and then remove from the pan. In the same oil, sear the meat for about a minute. Add the spinach, chile peppers and mangoes and season with soy sauce, oyster sauce and chili sauce. Simmer for 1-2 minutes. Serve garnished with Thai basil.

MANGO CHICKEN SALAD WITH AVOCADO

Steps:

• Whisk together the olive oil, vinegar, lime juice, lemon juice, honey, salt & pepper. Set aside.
• In a medium bowl, combine the chicken, kale, red cabbage, bell peppers, mango, avocado, green onions and cilantro. Pour dressing over salad and toss gently to combine.
• Let salad set for 5-10 minutes before serving to allow kale leaves to soften. Divide among 4 plates.

CRUNCHY THAI BEEF & MANGO SALAD

Steps:

• Season the steak with salt and pepper. Heat the oil in a griddle or saute pan until smoking hot and sear the steak for 1 to 2 minutes on each side until browned but still rare in the middle. Set aside to rest.
• Mix the sweet chile sauce with the lime juice in a serving bowl. Add the cucumber, carrots, mango and baby gem lettuces, along with the herbs, and toss through to combine.
• Slice the steak and serve on top of the salad.

MANGO BEEF

Steps:

• Cut the beef into thick 1/4 in x 2 in slices and put them into a bowl.
• Add the light soy sauce, rice wine or dry sherry, and cornstarch and mix well.
• Peel and cut the mangoes into thick slices.
• Heat a wok or large frying pan until it is very hot, then pour in the oil.
• Add the beef and stir-fry for 2 minutes to brown.
• Add the soy sauces and rice wine and stir-fry for 30 seconds. Then add the mangoes and heat through.
• Give the mixture a final turn and serve at once.

ROSEMARY BEEF WITH PEAR SALAD

Steps:

• Place beef in a large bowl. Add oil, vinegar, rosemary and garlic. Cover beef with plastic food wrap; chill for 1 hour to marinate.
• Preheat barbecue to moderately high. Cook beef for 2 minutes each side for medium or until cooked to taste. Transfer to a heatproof plate. Cover with foil. Rest 5 minutes before slicing.
• Cook pear on grill for 30 seconds each side. Transfer to a heatproof bowl. Add walnuts, rocket and blue cheese. Toss with extra olive oil and vinegar. Serve salad topped with beef.

ARUGULA, PEAR, MANDARIN, AND POMEGRANATE SALAD

Steps:

• Wash all vegetables and fruits thoroughly.
• Place the arugula on a large platter. Make sure that the leaves are spread on the platter.
• Layer the remaining ingredients, the pear, mandarin, pomegranate seeds, red onion, and feta cheese.
• To prepare the dressing, combine all ingredients and whisk until blended. Add more oil and vinegar if necessary and check the seasoning.
• Serve the dressing with salad on the side. It is best as some people may want to eat the salad without the dressing.

PEAR SALAD

Steps:

• Preheat oven to 350°F. Prepare a sheet pan with parchment paper. Place sweet potato cubes on and add ¼ cup olive oil, the garlic powder, zaatar and 1 teaspoon of salt. Place in oven for 40 minutes. Remove and place in salad serving bowl.
• Add lettuce, dried cherries, pears and scallions.
• In a separate jar, add the remaining ¼ cup of olive oil, balsamic vinegar, mustard, brown sugar and 1 teaspoon of salt. Shake well and add right before serving.