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Entree: Steak and Wild Rice Salad




Source of Recipe


Karin Calloway


List of Ingredients




1 pound leftover grilled flank or other steak, sliced against the grain
1 6-ounce box long grain and wild rice mix, cooked according to package directions
1 6-ounce jar marinated artichoke hearts, undrained
1/4 cup roasted red bell pepper strips, drained
3 green onions, chopped
Juice of one lemon
Salt and Pepper to taste
Lettuce leaves


Recipe




Combine all ingredients except the steak and lettuce leaves in a medium bowl. Refrigerate until ready to serve.

Line a platter or individual dinner plates with the lettuce leaves. Top with the steak strips and the rice salad.

Makes 4 servings.