Beef Strip Salad Recipe
Beef Strip Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
Recommended: Your March Meal Plan
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
2 servings
TOTAL TIME:
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 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.
Originally published as Beef Strip Salad in Light & Tasty April/May 2006, p11

Nutritional 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.

  • 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
  1. 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 thermometer should read 145°; medium, 160°; well-done, 170°). 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. Yield: 2 servings.
Originally published as Beef Strip Salad in Light & Tasty April/May 2006, p11

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