Rinse wild rice under running water using a strainer or in a bowl of water; drain. Place wild rice in a heavy saucepan with salt and water. Bring to a boil; simmer, covered, until kernels are open and tender but not mushy (45-55 minutes). Drain excess liquid, chill. Combine rice, seafood and onions; refrigerate, covered. Combine mayonnaise, vinegar, mustard, garlic and pepper, refrigerate, covered.

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