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
artichokes.

Recipe compliments of the Minnesota Cultivated Wild Rice Council