This recipe came from an estate sale. I obtained it when I purchased the family collection from the O'Reilly Estate in Fort Worth, Texas in 1988.

Ingredients Edit

Directions Edit

  1. Cook wild rice according to package directions.
  2. Rinse in cold water.
  3. Combine asparagus, salmon, cranberries, bell pepper and cooled cooked wild rice.
  4. Mix well.
  5. Combine vinegar, olive oil, mustard and salt together and toss with salad.

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