BEEF STRIP SALAD

Beef Strip Salad image

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.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

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

Steps:

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 : Calories 251 calories, Fat 11g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 432mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges