Wild Beef Satay Salad

5 cups cooked wild rice
1 box (9 oz) frozen Green Giant® Sugar Snap Peas, thawed and drained
4 green onions, sliced
1 cucumber, thinly sliced
1 red bell pepper, cut into strips
1-1/2 lbs boneless sirloin, grilled and cut into strips
2 tbsp coarsely chopped cilantro
1/4 cup chopped peanuts

DRESSING (whisk together; set aside):
1 cup LeMont's® Gourmet BBQ Sauce
3 tbsp creamy peanut butter
3 tbsp sesame oil
1/2 cup water

On large platter, mix wild rice, peas and onions. Layer with cucumber, red pepper and sirloin; drizzle with dressing. Sprinkle cilantro and peanuts over top.

Recipe compliments of the Minnesota Cultivated Wild Rice Council