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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.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    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

Directions

  • 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.
  • 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.
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