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Beef Strip Salad

 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


  • 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
  • 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.
Nutritional Facts: 1 serving equals 251 calories, 11 g fat (5 g saturated fat), 81 mg cholesterol, 432 mg sodium,

2 of 2

Beef Strip Salad (continued)

Nutritional Facts: 9 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.