Power Up with Main Dish Salads: Tenderloin, Cranberry, and Pear Salad

by Allie on March 1, 2012

in 30 Minutes Meals or Less,Featured Stories,Give Aways and Reviews,Main Courses,Recipes,Reviews,Sauces and Mixes,Soups and Salads,Texas Beef

TX Beef Tenderloin Cranberry Pear Salad

Okay, I have to admit: When I saw that week two of the Texas Beef campaign involved salads I secretly did a ceremony in the woods behind my house to ensure the Tenderloin, Cranberry, and Pear Salad with Honey Mustard Dressing was again on the list as it was at the first Texas Beef campaign I participated in 2010. If you know where I live, you know I don’t live near any woods.

Needless to say, I did a happy dance when I saw this recipe as one suggested to share with my readers!

My husband and kids were also pleased to have this hearty, flavorful salad for dinner. Tenderloin, Cranberry, and Pear Salad with Honey Mustard Dressing is chock full of tasty ingredients such as baby salad greens, dried cranberries, sweet pears, toasted pecans, crumbled cheese, homemade honey mustard dressing, and let’s not forget thinly sliced tenderloin beef. Trust me–your tongue will go to heaven for a moment while eating this nutritious, flavorful, just 321 calories per serving power salad.

Tenderloin, Cranberry, and Pear Salad with Honey Mustard Dressing (rate this recipe HERE)

Ingredients for Salad

4 beef tenderloin steaks, cut 3/4 inch thick (approx. 4 oz. each)
1/2 tsp. coarse grind black pepper
1 package (5 oz.) mixed baby salad greens
1 medium red or green pear, cored, cut into 16 wedges
1/4 cup dried cranberries
1/4 cup coarsely chopped pecans, toasted
1/4 cup crumbled goat cheese (optional)

Honey Mustard Dressing

1/2 cup prepared honey mustard
2-3 Tbsp. water
1-1/2 tsp. olive oil
1 tsp. white wine vinegar
1/4 tsp. coarse grind black pepper
1/8 tsp. salt


Season steaks with 1/2 tsp. pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 9 minutes for medium rare to medium doneness, turning occasionally.

Meanwhile, whisk Honey Mustard Dressing ingredients in small bowl until well blended. Set aside. Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries.

Carve steaks into thin slices; season with salt as desired. Divide steak slices evenly over salads. Top each salad evenly with dressing, pecans and goat cheese, if desired.

To get your copy of “The Healthy Beef Cookbook” click HERE. This is the best recipe in the entire book (according to my humble opinion). To toast pecans, spread in single layer on metal baking sheet. Bake in 350 degree oven 3 to 5 minutes, or until lightly browned, stirring occasionally. Watch carefully to prevent burning. Set aside to cool.

Recipe Tips

Creating healthy meals requires time, effort and dollars! Following are some helpful tips to include lean beef in your meal plan while staying within your budget:

  • A Cut Above the Rest. Beef cuts from the chuck, round and sirloin are great for economical family meals. Examples like the Sirloin Tip Roast and Shoulder or Chuck Steak are typically less expensive and very versatile. Grilled, broiled or cooked, these cuts can be added to all of your favorite recipes and provide a power pack of nutrients.
  • The Skinny on Ground Beef. Ground beef is another versatile beef option that will save you money. Purchase 80% lean ground beef, which is less expensive than 95% lean, and use the simple rinse process to reduce the fat content by half. I purchase my lean ground beef from Zaycon Foods and have been buying 93% lean for under $3 per pound for the last year. I have to buy 40 pounds at a time, but I save a ton of money and I get more meat for my buck.
  • Freeze and Save.Stock up on your favorite, inexpensive cuts when they go on sale and make sure to store and freeze them properly. Beef can be frozen in its original, transparent packaging for up to 2 weeks. For longer storage, prevent freezer burn by re-wrapping beef in moisture-proof, air-tight wrapping materials such as heavy-duty aluminum foil, freezer paper or plastic freezer bags. Steaks and roasts can be stored for 6 to 12 months in the freezer while ground beef can be stored frozen for 3 to 4 months
  • Crock Talk. Use your crock pot to create two or three meals in one! The slow cooking process naturally tenderizes beef, leaving it flavorful and juicy. Add your favorite vegetables and other parings, and the crock pot becomes a great way to help save you money while preparing a healthy meal for your entire family. Enjoy a second meal with the leftovers by simply shredding the roast and topping tacos, nachos or including in your favorite sandwich.

Handy Nutrition Handouts:

Nutrients in Breakfast
Nutrients in Lunch
Nutrients in Dinner

Disclosure: I am participating in a campaign with the Texas Beef Council and am being compensated. All opinions are my own (YES! I really do LOVE this salad!). I also may or may not be compensated in the form of a credit it you click on that Zaycon Foods link.

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  • http://www.facebook.com/arena.blake Arena Blake

    This is the recipe I tried, too, Allie! SO YUMMY! 

    • http://www.screweduptexan.com Screwed Up Texan

       Isn’t it wonderful?! I used a different crumbled cheese on mine (gorgonzola I think it was called) and it made the salad to die for.

  • Crystalandcomp

    As always your pictures are just stunning!

    This was one tasty salad, indeed. 

    • http://www.screweduptexan.com Screwed Up Texan

      Thank you and yes it was!

  • http://www.momstoolbox.com Amy @ MomsToolbox

     I LOVE that salad, too! It is sooo good!!

  • Pingback: Texas Pioneer Pot Pie #recipe #txbeef @txbeef

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