Boundary Waters Salad
Served at the Dayton's Department Store in the 1980s.
Ingredients
- 1 lb. cooked duck meat, diced
- 10 cups cooked long-grain wild rice, drained
- 8 green onions with tops, diced small
- Salt and pepper to taste
- Tomatoes
- Hard-cooked eggs
- Fresh, raw broccoli buds, quartered
- Fresh large mushrooms
- Parsley for garnish
Dressing
- 2 cups mayonnaise
- ½ cups red wine vinegar
- 1 tsp. dry mustard
- 4 Tbsp. Dijon-style mustard
Instructions
- Combine duck meat, rice, onions, salt and pepper; chill.
- For each serving, place rice mixture on plate. Arrange tomatoes, eggs, broccoli, and mushrooms around salad. Garnish with parsley.
- Combine ingredients for dressing and mix well. Serve dressing on side.