SteakHouse Salad -

SteakHouse Salad

(3/4 cup) reduced-fat sour cream
(1/4 cup) red onion, chopped
(2 tsp.) fresh chives, chopped
(2 1/2 tsp.) prepared horseradish
(1/2 tsp.) fresh lemon juice
(1/2 tsp.) freshly ground black pepper, divided
(2 6-oz.) beef tenderloin steaks, trimmed
(1/4 tsp.) salt
(6.5 oz. package) sweet butter lettuce blend
(1 cup) cherry tomatoes, halved
(1/2 cup) English cucumber, thinly sliced

Salad

Grilled beef tenderloin served over sweet butter lettuce with cherry tomatoes, sliced cucumbers and a sour cream lemon dressing.

About 30 minutes

About 10 minutes

1Spray grill with cooking spray, preheat grill to medium-high.
2Season both sides of steak with salt and pepper, grill 10 minutes, flipping halfway through. Set aside 10 minutes.
3In a small bowl, mix together sour cream, red onion, chives, horseradish, lemon juice and 1/4 tsp. black pepper, set aside.
4In a large bowl, toss together lettuce, tomato and cucumber. Thinly slice steak, place over salad and toss with dressing.

Serving Size: 2 cups

Amount Per Serving:

Recipe Category: Salad

Recipe Subcategory: Salads with Red Meat

Recipe Ethnicity: N/A

Dietetic Info:

Vegetarian/Allergen Info: Contains Red Meat, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.