Beef Strip Salad
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.2 ServingsPrep: 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,