Cucumber Yogurt Wild Rice Salad

    4 cups cooked wild rice
    3/4 cup canned Garbonzo beans
    1 cup chopped red bell pepper
    1/2 cup chopped red onion
    2-3 Roma tomatoes, chopped
    1 cup chopped zucchini
    8 oz Fancy Brand® Provolone Cheese, cubed
    1 lb beef sirloin
    whole chives to garnish

    Dressing (whisk together; chill two hours to meld flavors):
    1/2 cup plain yogurt
    1/4 cup mayonnaise
    1 medium cucumber, finely chopped
    1 1/2 tsp dried dill weed
    3 tbsp chopped chives, or chopped green onion

In large bowl, combine all salad ingredients except sirloin and chives. Just prior to serving, add dressing; lightly toss. Grill, broil or pan fry sirloin; slice into strips. Fan sirloin over top of salad. Garnish with whole chives.

4-6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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