3 c. cooked wild rice, chilled
3/4 lb. cooked shrimp, bay scallops or crab
1/2 c. thinly sliced green onions, including tops
3/4 c. mayonnaise
2 tbsp. white wine vinegar
1 tbsp. Dijon mustard
2 lg. cloves garlic, minced
1/4 tsp. cracked pepper
4 c. torn salad greens
3-4 hard cooked eggs, cut into wedges
2 tomatoes, cut into wedges

Combine rice, seafood and onions; refrigerate, covered. Combine mayonnaise, vinegar, mustard, garlic and pepper; refrigerate covered.

To serve: Arrange greens in salad bowl or on individual plates. Toss dressing with rice mixture; arrange on greens. Garnish with egg and tomato wedges.