Steak Salad with Creamy Horseradish Dressing

Photo: Oxmoor House

Have a steak house–style dinner at home with this tangy, horseradish-seasoned salad boasting melt-in-your-mouth beef tenderloin slices, juicy ruby-red cherry tomatoes, crunchy cucumber, and creamy horseradish dressing. Pair with warm breadsticks.

Yield: 4 servings (serving size: 2 cups salad, about 2 ounces steak, and about 3 tablespoons dressing)
Recipe from Cooking Light Fresh Food Fast

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 203
  • Calories from fat: 46%
  • Fat: 10g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 19.6g
  • Carbohydrate: 7.9g
  • Fiber: 1.5g
  • Cholesterol: 68mg
  • Iron: 1.3mg
  • Sodium: 79mg
  • Calcium: 96mg

Ingredients

  • 2 (6-ounce) beef tenderloin steaks, trimmed (about 3/4 to 1 inch thick)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 1 (6.5-ounce) package sweet butter lettuce blend
  • 1 cup cherry tomatoes, halved
  • 1/2 cup thinly sliced English cucumber
  • Creamy Horseradish Dressing

Preparation

  1. 1. Prepare grill.
  2. 2. 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.
  3. 3. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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