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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 2 |
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Found in Healthy Cooking originally submitted by Betty Gregoire. I deleted the pimientos from my salad as I don't like them. (LOL) Prep time does not include chilling time. I also use a vinaigrette dressing on this instead of the sour cream and lemon. Yummy! Ingredients:
1/2 lb beef tenderloin |
1 small red onion, thinly sliced and separated into rings |
1/4 teaspoon salt |
1 dash ground pepper |
1 cup torn leaf lettuce |
1/4 cup chopped green pepper |
2 tablespoons sliced pimientos |
2 tablespoons sliced ripe olives |
1/4 cup sour cream |
4 1/2 teaspoons lemon juice |
Directions:
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. Cool for 10 minutes, then refrigerate until cool.
2. Thinkly slice beef; place in a small bowl. Add the onion, salt, and pepper; toss to combine. Divide the lettuce between two plates; top with beef mixture, green pepper, pimientos, and olives. Combine sour cream and lemon juice; serve with salad.
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