Description
Taste of home magazine, decemer/january 2003 — "moist marinated steak, wild rice, almods and veggies blend together nicely in this colorful main dish salad. Years ago, a friend gave me the idea for this recipe and with some tweaking, it's become a favorite of ours." –freddie johnson, san antonio, texas
the prep & cooking times do not account for marinating overnight.
Ingredients
- Flank Steaks
- Italian Salad Dressing
- Wild Rice
- Baby Spinach
- Fresh Mushrooms
- Red Onion
- Grape Tomatoes
- Slivered Almonds
Instructions
- Place staeks in gallon sized resealable plastic bag
- Add 3 / 4 cup salad dressing
- Seal bag and turn to coat
- Refrigerate overnight
- Prepare the rice according to package directions
- In a bowl, combine the rice with 1 / 2 cup salad dressing
- Cover and refrigerate overnight
- Drain and discard marinate from steaks
- Grill steaks, uncovered over medium heat for 6-8 minutes on each side, or until meat reaches desired doneness
- Let stand 10 minutes
- Thinkly slice against the grain
- Cool to room temperature
- To serve, arrange spinach on a large platter
- Top with the rice, mushrooms, onion, tomatoes, and steak
- Sprinkle with almonds
- Drizzle with remaining salad dressing