Northwest Asparagus Wild Rice Salad

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Serves about 4

3 cups Fresh Washington Aspargus (sliced thinly, diagonally)
1 cup smoked salmon (sliced in small chunks)
1 cup cranberries
1 cup red bell pepper (sliced)
2 cups wild rice (uncooked)

Dressing:
1/4 cup white wine vinegar
1 tablespoon olive oil
1 tablespoon dijon-style mustard
1/2 teaspoon salt

Cook wild rice to package directions. Rinse in cold water. Slice asparagus thin in short diagonals. Combine asparagus, salmon, cranberries, red bell pepper and cooled, cooked wild rice. Mix well. Combine dressing ingredients. Toss dressing with salad.

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