Beef Strip Salad Recipe

Name: Beef Strip Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb beef tenderloin; 1 small red onion, thinly sliced and separated into rings; ¼ teaspoon salt; 1 dash ground pepper; 1 cup torn leaf lettuce; ¼ cup chopped green pepper; 2 tablespoons sliced pimientos; 2 tablespoons sliced ripe olives; ¼ cup sour cream; 4 ½ teaspoons lemon juice

Servings: persons

12 lb beef tenderloin
1 small red onion, thinly sliced and separated into rings
¼ teaspoon salt
1 dash ground pepper
1 cup torn leaf lettuce
¼ cup chopped green pepper
2 tablespoons sliced pimientos
2 tablespoons sliced ripe olives
¼ cup sour cream
4 ½ teaspoons lemon juice

1
In a large skillet coated with cooking spray, cook beef over medium heat for 5-7 minutes on each side, or until meat reaches desired doneness.
2
Cool for 10 minutes, then refrigerate until cool.
3
Thinkly slice beef; place in a small bowl.
4
Add the onion, salt, and pepper; toss to combine.
5
Divide the lettuce between two plates; top with beef mixture, green pepper, pimientos, and olives.
6
Combine sour cream and lemon juice; serve with salad.

3452

kcal

Calories

234

Fat

Carbs

355

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 lb beef tenderloin, 1 small red onion, thinly sliced and separated into rings, ¼ teaspoon salt, 1 dash ground pepper, and more.

Yes, Beef Strip Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beef Strip Salad

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