Tuscan Beefeater's Wild Rice Salad

Gilda Lester, Millsboro, DE
2016 Wild Rice Recipe Contest Finalist

12 oz beef tenderloin steak
2 tbsp canola oil
1 tsp salt
1/2 tsp each: pepper and red pepper flakes

Salad:
3/4 cup bottled Italian vinaigrette dressing
2 cups cooked wild rice
2 large tomatoes, seeded and diced
1 green pepper, julienned
3 green onions, chopped
1 container (4 oz) Crystal Farms® Blue Cheese Crumbles, divided

Brush steak with oil; sprinkle with salt, pepper, and red pepper flakes. Grill to internal temperature of 145°F; thinly slice. In large bowl, toss all salad ingredients, reserving 2 oz of blue cheese. Top with steak and remaining blue cheese.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

Return to search page