Beef Strip Salad

Name: Beef Strip Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings.
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

TOTAL TIME: Prep: 20 min. + chilling YIELD: 2 servings.

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.

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

1. In a large nonstick skillet, cook beef over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cool for 10 minutes. Refrigerate until chilled.
2. 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.

Nutrition Facts

1 each: 251 calories, 11g fat (5g saturated fat), 81mg cholesterol, 432mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.