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Time: 120 Minutes

Beef, Mango & Barley Salad

This is no ordinary salad. Tri-Tip Roast, quick-cooking barley and mango team up for a salad that's full of fresh flavor.

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Ingredients

  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 1 teaspoon sweet paprika
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1 cup uncooked quick-cooking barley
  • 1/2 teaspoon salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon salt
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  • 1/2 teaspoon salt
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  • 1/2 teaspoon salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
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  • 1/4 teaspoon black pepper
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  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
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  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1/3 cup lime juice
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1/2 teaspoon sweet paprika
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 2 medium mangoes, cut into 1/2 inch pieces
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)
  • 4 large Boston lettuce leaves (optional)

    • Quick Facts

  • 120 Minutes
  • 8 Servings
  • 309kcal Calories
  • 26g Protein

    • Cooking

    1. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    2. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    3. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    4. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    5. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    6. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    7. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    8. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    9. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    10. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    11. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    12. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    13. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    14. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    15. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    16. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    17. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    18. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    19. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    20. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    21. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    22. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    23. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    24. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    25. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    26. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    27. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    28. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    29. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    30. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    31. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    32. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    33. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    34. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    35. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    36. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    37. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    38. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    39. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    40. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    41. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    42. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    43. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    44. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    45. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    46. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    47. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    48. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    49. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    50. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    51. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    52. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    53. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    54. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    55. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    56. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    57. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    58. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    59. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    60. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    61. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    62. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    63. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    64. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    65. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    66. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    67. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    68. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    69. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    70. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    71. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    72. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    73. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    74. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    75. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    76. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    77. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    78. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    79. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    80. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    81. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    82. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    83. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    84. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    85. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    86. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    87. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    88. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    89. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    90. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    91. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    92. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    93. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    94. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    95. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    96. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    97. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    98. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    99. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    100. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    101. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    102. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    103. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    104. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    105. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    106. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    107. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    108. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    109. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    110. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    111. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    112. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    113. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    114. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    115. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    116. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    117. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    118. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    119. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    120. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    121. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    122. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    123. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    124. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    125. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    126. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    127. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    128. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    129. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    130. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    131. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    132. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    133. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    134. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    135. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    136. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    137. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    138. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    139. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    140. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
    141. 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°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    142. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    143. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    144. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    145. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    146. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    147. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    148. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    149. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    150. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    151. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    152. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    153. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    154. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    155. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    156. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    157. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    158. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    159. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    160. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    161. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    162. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    163. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    164. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    165. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    166. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    167. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    168. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    169. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    170. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    171. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    172. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    173. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    174. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    175. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    176. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    177. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    178. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    179. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    180. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    181. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    182. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    183. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    184. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    185. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    186. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    187. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    188. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    189. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    190. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    191. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    192. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    193. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    194. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    195. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    196. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    197. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    198. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    199. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    200. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    201. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    202. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    203. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    204. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    205. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    206. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    207. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    208. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    209. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    210. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    211. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    212. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    213. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    214. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    215. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    216. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    217. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    218. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    219. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    220. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    221. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    222. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    223. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    224. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    225. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    226. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    227. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    228. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    229. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    230. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    231. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    232. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    233. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    234. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    235. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    236. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    237. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    238. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    239. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    240. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    241. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    242. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    243. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    244. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    245. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    246. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    247. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    248. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    249. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    250. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    251. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    252. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    253. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    254. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    255. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    256. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    257. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    258. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    259. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    260. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    261. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    262. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    263. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    264. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    265. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    266. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    267. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    268. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    269. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    270. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    271. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    272. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    273. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    274. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    275. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    276. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    277. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    278. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    279. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    280. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
    281. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    282. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    283. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    284. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    285. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    286. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    287. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    288. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    289. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    290. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    291. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    292. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    293. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    294. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    295. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    296. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    297. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    298. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    299. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    300. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    301. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    302. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    303. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    304. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    305. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    306. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    307. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    308. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    309. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    310. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    311. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    312. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    313. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    314. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    315. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    316. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    317. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    318. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    319. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    320. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    321. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    322. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    323. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    324. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    325. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    326. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    327. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    328. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    329. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    330. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    331. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    332. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    333. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    334. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    335. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    336. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    337. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    338. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    339. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    340. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    341. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    342. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    343. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    344. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    345. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    346. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    347. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    348. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    349. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    350. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    351. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    352. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    353. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    354. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    355. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    356. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    357. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    358. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    359. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    360. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    361. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    362. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    363. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    364. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    365. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    366. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    367. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    368. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    369. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    370. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    371. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    372. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    373. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    374. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    375. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    376. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    377. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    378. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    379. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    380. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    381. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    382. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    383. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    384. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    385. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    386. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    387. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    388. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    389. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    390. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    391. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    392. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    393. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    394. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    395. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    396. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    397. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    398. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    399. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    400. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    401. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    402. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    403. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    404. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    405. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    406. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    407. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    408. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    409. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    410. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    411. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    412. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    413. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    414. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    415. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    416. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    417. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    418. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    419. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    420. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    421. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    422. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    423. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    424. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    425. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    426. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    427. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    428. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    429. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    430. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    431. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    432. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    433. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    434. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    435. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    436. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    437. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    438. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    439. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    440. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    441. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    442. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    443. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    444. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    445. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    446. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    447. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    448. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    449. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    450. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    451. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    452. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    453. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    454. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    455. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    456. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    457. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    458. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    459. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    460. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    461. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    462. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    463. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    464. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    465. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    466. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    467. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    468. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    469. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    470. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    471. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    472. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    473. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    474. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    475. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    476. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    477. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    478. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    479. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    480. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    481. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    482. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    483. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    484. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    485. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    486. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    487. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    488. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    489. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    490. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    491. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    492. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    493. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    494. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    495. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    496. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    497. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    498. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    499. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    500. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    501. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    502. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    503. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    504. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    505. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    506. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    507. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    508. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    509. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    510. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    511. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    512. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    513. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    514. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    515. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    516. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    517. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    518. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    519. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    520. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    521. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    522. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    523. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    524. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    525. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    526. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    527. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    528. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    529. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    530. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    531. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    532. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    533. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    534. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    535. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    536. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    537. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    538. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    539. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    540. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    541. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    542. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    543. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    544. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    545. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    546. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    547. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    548. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    549. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    550. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    551. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    552. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    553. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    554. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    555. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    556. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    557. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    558. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    559. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    560. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    561. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    562. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    563. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    564. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    565. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    566. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    567. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    568. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    569. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    570. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    571. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    572. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    573. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    574. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    575. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    576. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    577. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    578. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    579. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    580. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    581. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    582. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    583. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    584. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    585. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    586. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    587. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    588. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    589. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    590. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    591. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    592. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    593. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    594. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    595. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    596. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    597. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    598. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    599. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    600. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    601. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    602. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    603. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    604. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    605. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    606. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    607. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    608. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    609. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    610. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    611. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    612. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    613. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    614. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    615. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    616. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    617. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    618. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    619. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    620. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    621. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    622. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    623. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    624. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    625. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    626. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    627. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    628. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    629. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    630. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    631. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    632. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    633. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    634. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    635. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    636. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    637. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    638. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    639. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    640. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    641. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    642. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    643. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    644. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    645. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    646. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    647. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    648. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    649. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    650. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    651. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    652. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    653. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    654. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    655. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    656. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    657. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    658. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    659. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    660. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    661. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    662. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    663. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    664. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    665. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    666. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    667. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    668. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    669. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    670. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    671. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    672. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    673. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    674. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    675. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    676. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    677. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    678. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    679. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    680. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    681. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    682. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    683. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    684. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    685. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    686. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    687. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    688. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    689. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    690. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    691. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    692. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    693. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    694. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    695. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    696. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    697. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    698. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    699. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
    700. Cut beef into 1/2 inch 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.

      Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt

    Nutrition

    Serv Size Calories Total Fat Cholesterol Total Carbs Protein
    8 309kcal 9g 60mg 35g 26g

    * The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 3g Saturated Fat; 4g Monounsaturated Fat; Carbohydrates; Fiber; 8.4mg NE Niacin; 0.8mg Vitamin B6; 1.3mcg Vitamin B12; 2.3mg Iron; 27mcg Selenium; Zinc; Choline;

    Courtesy of BeefItsWhatsForDinner.com