Sensational Salmon Salad - WF/GF/DF 
This salad is perfect to make ahead for a picnic or a quick solution for the dinner dilemma!
It can be served warm or chilled. And because Umeboshi Vinegar has a sweet, salty flavor, no additional salt is needed.
You’ll need:
16 ounces brown rice pasta, cooked and drained according to package (We prefer elbows, shells or penne – they hold their texture well)
3 small cans skinless, boneless Alaskan salmon OR 4 cans if the skin and bones haven’t been removed. (Small cans are usually 6 - 7 1/2 oz)
¾ Cup non-dairy mayonnaise
¼ Cup Umeboshi Vinegar (May need a bit more to taste)
Dill weed or parsley (Fresh or dried) to garnish top
In a large bowl, whisk together ½ Cup mayonnaise and the Umeboshi Vinegar. Add the salmon and pasta, mixing well. Mix in the remaining ¼ Cup mayo. Garnish with dill or parsley. Enjoy!