Rinse wild rice under running water using a strainer or in a bowl of water; drain. Place wild rice in Dutch oven 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, rinse under cold water; drain well. In medium bowl, stir Italian dressing into rice. Stir in remaining ingredients. Refrigerate, covered, several hours or overnight.