Steak Salad with Creamy Dressing

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

Minutes

Total Time

25

Minutes

Makes

4

servings

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.
Makes 4 servings (2 cups salad, about 2 ounces steak and about 3 tablespoons dressing)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 170
    • Total Fat 5g
      • (Saturated Fat 1 1/2g,),
    • Sodium 240mg;
    • Total Carbohydrate 12g
      • (Dietary Fiber 1g,
    • Protein 20g;
    Percent Daily Value*:
      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.