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Beef Strip Salad Recipe

Photo by: Taste of Home

For a refreshing meal in minutes, Betty Gregoire of Austin, Texas adds chilled beef tenderloin to a tasty green salad with a tangy sour cream and lemon dressing.

This recipe is:

Healthy

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2 Servings
Prep: 20 min. + chilling

Ingredients

1/2 pound beef tenderloin
1 small red onion, thinly sliced and separated into rings
1/4 teaspoon salt
Dash coarsely ground pepper
1 cup torn leaf lettuce
1/4 cup chopped green pepper
2 tablespoons sliced pimientos
2 tablespoons sliced ripe olives
1/4 cup reduced-fat sour cream
4-1/2 teaspoons lemon juice

Directions

In a large nonstick skillet coated with cooking spray, cook beef over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Cool for 10 minutes. Refrigerate until chilled.
Thinly slice the beef; place in a small bowl. Add the onion, salt and pepper; toss to combine. Divide lettuce between two salad plates; top with beef mixture, green pepper, pimientos and olives. Combine sour cream and lemon juice; serve with salad. Yield: 2 servings.

Nutrition Facts: 1 serving equals 251 calories, 11 g fat (5 g saturated fat), 81 mg cholesterol, 432 mg sodium, 9 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.

Beef Strip Salad published in Light & Tasty April/May 2006, p11

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Ingredients