1/2 c. mayonnaise
1/2 c. plain yogurt
3 tbsp. Dijon mustard
3 c. cooked long grain rice, cooled
1 c. shredded carrots
1 lg. tomato, chopped
1/2 c. sliced green onions
2 tbsp. chopped pimento
2 (7.75 oz.) cans pink salmon, drained

Combine mayonnaise, yogurt and mustard in small bowl. Refrigerate. Combine rice, carrots, tomato, green onions and pimento in large bowl. fold in salmon. Pour dressing over, then toss and refrigerate, covered 3 hours. Makes 12 servings.