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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.

Recipe by Oxmoor House April 2009

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Credit: Oxmoor House

Recipe Summary

prep:
23 mins
cook:
10 mins
total:
33 mins
Yield:
4 servings (serving size: 2 cups salad, about 2 ounces steak, and about 3 tablespoons dressing)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • 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.

Chef's Notes

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.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

203 calories; calories from fat 46%; fat 10g; saturated fat 5.4g; mono fat 1.9g; poly fat 0.2g; protein 19.6g; carbohydrates 7.9g; fiber 1.5g; cholesterol 68mg; iron 1.3mg; sodium 79mg; calcium 96mg.
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