By Karin Calloway

Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes.

Steak and Wild Rice Salad

Leftovers get a bad rap. Instead of looking at leftovers as something to reheat in the microwave, I like to get creative with them. This recipe is one example of turning leftovers into a meal with merit.

Steak and Wild Rice Salad is a dish I came up with when I was seeking something to do with leftover flank steak and cooked long grain and wild rice. The dish couldn’t be simpler, as the marinade for the artichokes, along with some additional lemon juice, is the dressing for the salad. It’s the perfect summer meal, and one I serve often. It’s a light and cool summer supper, and also makes great picnic fare.

  • 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
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 steak strips and rice salad.

Makes 4 servings.