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Beef Strip Salad

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

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

Printed from tasteofhome.com Jul 25, 2008

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Beef Strip Salad cont.

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.