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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council