Steak Salad

salad, steak, tenderloin, tomatoes, cucumbers, horseradish, horseradish dressing

Just a few ingredients go in to making this full-filling salad. Juicy slices of beef tenderloin tossed with crunchy cucumbers, crisp lettuce and tomatoes, topped with a creamy horseradish dressing. It is easy enough to whip up on a busy night.

Size: serves 4

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


Prepare grill.

Sprinkle steaks evenly with salt and pepper. Place steaks on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 10 minutes before slicing.

While steak stands, combine lettuce, tomato, and cucumber in a large bowl; divide evenly among 4 plates. Top salads with steak slices. Drizzle evenly with Creamy Horseradish Dressing.

Combine all ingredients in a small bowl. Stir until well blended; chill, if desired. (makes about 3/4 cup)

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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