Wild Rice Pinwheel Salad

    1-1/2 lb beef flank steak, pounded to approximately 8x11" - ¼" thick
    salt and pepper, to taste
    1 tbsp canola oil
    1 pkg (9 oz) frozen Green Giant® Chopped Spinach, prepared
    as directed on pkg; squeezed to remove moisture
    1 cup Sargento® Bistro® Blends Shredded Mozzarella & Asiago
    with Roasted Garlic Cheese
    1 cup cooked wild rice
    1 pkg (5 oz) romaine lettuce
    1/4 cup Wee Willy's® White French Dressing
    1 cup grape tomatoes
    1 can (12 oz) artichoke hearts, drained

Cut steak into 4 equal strips, season with salt and pepper. In large
skillet, saute steak in oil; set aside. In large bowl, combine spinach,
cheese and wild rice. Divide mixture into 4 equal portions and
press over beef; roll each portion of beef and slice forming 12
pinwheels, each about 1 inch thick. Place lettuce on plate; drizzle
with dressing. Top with pinwheels; garnish with tomatoes and

4 main servings or 12 starter salads.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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