Blueberry and wild rice salad

My mom used to make a fantastic blueberry and wild rice salad that we would often have on picnics. Her picnics were fabulous, with several different salads, cheese and fruit, and a wonderful dessert. I don't think we still have her recipe for her salad but I found one online that was similar. I served it with some salmon and it made a delicious supper!
1 cup wild rice
2 cups nonfat chicken broth
1/4 cup chopped hazelnuts
1/2 cup dried cranberries
3/4 cup dried apricots, chopped
1/2 cup chopped red onion
1/4 cup lime juice
2 Tbsp. honey
1 1/2 tsp. grated fresh ginger
1 tsp. grated lime peel
6 Tbsp. olive oil
salt and pepper to taste
1 cup blueberries
8 oz mixed greens

recipe directions
Wash the wild rice. Combine the rice with chicken broth and enough water to cover by 1 inch in a medium saucepan. Bring to a boil. Reduce heat; cover and simmer until rice is tender, about 40 min. Drain and cool. Stir in hazelnuts, cranberries, apricots and red onion.

Prepare dressing: In a small bowl whisk together the lime juice, honey, grated ginger lime and lemon peel. Gradually whisk in the olive oil. Season to taste with salt and pepper.

Pour over the rice and mix well. Gently fold in the blueberries. Arrange greens on a platter and mound rice on top.