Salmon Rice Salad

 This is a salad that I make often during the summer.  Although not every one in my family is crazy about salmon everyone loves this salad.  The key ingredient seems to be the pickles and sometimes I add a few extra to keep everyone happy.

 It does take a little planning ahead to cook the eggs and the rice and give them time to cool.  But I usually have all of the ingredients in the house and it's very easy to make.  You can even make it look fancy by serving it on a bed of lettuce.  

Salmon Rice Salad

• 1 cup uncooked brown rice
• 2 cups water
• 3 hard boiled eggs, peeled and diced
• 1 can wild pacific salmon, de-boned
• 1/2 cup diced dill pickles
• 3 green onions, chopped 
• 1/2 cup Easy Blender Mayonnaise (or 1/4 cup yogurt and 1/4 cup mayonnaise)
• Salt 
• Pepper

Cook brown rice with water for the amount of time indicated on the package, usually about 30 to 40 minutes.  Let rice cool. Boil eggs and let them cool.   Mix all ingredients and adjust salt and pepper to taste.  Chill and serve on a bed of lettuce or with a tossed salad. Serves 4 or 5.

Salmon Rice Salad was shared on Allergy Free Thursdays