Cucumber Yogurt Wild Rice Salad

Course Salad
Servings 4


  • 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 provolone cheese, cubed
  • 1 lb beef sirloin
  • whole cloves to garnish


  • 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.


  • Whisk together; chill two hours to meld flavors.
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