Steak Salad with Creamy Dressing

Lettuce layered with grilled beef steak and veggies give you a hearty dinner – ready in 25 minutes.

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

Ingredients

2
beef tenderloin steaks, about 3/4 to 1 inch thick (6 oz each), trimmed of fat
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1
package (6.5 oz) sweet butter lettuce blend
1
cup cherry tomatoes, cut in half
1/2 cup thinly sliced English (seedless) cucumber
3/4 cup fat-free sour cream
1/4 cup chopped red onion
2
teaspoons chopped fresh chives
2
1/2 teaspoons prepared horseradish
1/2 teaspoon fresh lemon juice

  • 1 Heat gas or charcoal grill. Sprinkle steaks with salt and 1/4 teaspoon of the pepper. Carefully brush oil on grill rack. Place steaks on grill over medium-high heat. Cover grill; cook 10 minutes, turning once, or until of desired doneness. Remove steaks from grill. Cover loosely; let stand 10 minutes.
  • 2 Meanwhile, in large bowl, toss lettuce, tomatoes and cucumber; divide salad among 4 serving plates. In small bowl, stir sour cream, onion, chives, horseradish, lemon juice and remaining 1/4 teaspoon pepper with wire whisk until well blended.
  • 3 Cut steaks across grain into thin slices; arrange over salads. Drizzle with dressing.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
,
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1 1/2g,
1 1/2%
),
Sodium
240mg
240%;
Total Carbohydrate
12g
12%
(Dietary Fiber
1g
1%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Lean Meat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.