Beef Strip Salad

• 1/2 pound beef tenderloin
• 1 small red onion, thinly sliced and separated into rings
• 1/4 teaspoon salt
• Dash coarsely 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 reduced-fat sour cream
• 4-1/2 teaspoons lemon juice

1. In a
2. , cook beef over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Cool for 10 minutes. Refrigerate until chilled.
3. Thinly slice the beef; place in a small bowl. Add the onion, salt and pepper; toss to combine. Divide lettuce between two salad plates; top with beef mixture, green pepper, pimientos and olives. Combine sour cream and lemon juice; serve with salad.

tenderloin, red onion, salt, ground pepper, torn leaf lettuce, green pepper, pimientos, olives, sour cream, lemon juice

Taken from www.tasteofhome.com/recipes/beef-strip-salad/ (may not work)