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

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

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.

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.

Originally published as Beef Strip Salad in Light & Tasty April/May 2006