Ginger Walnut Rice Salad

Description

Makes 4 servings

Ingredients

• 2 cups cooked rice (cooked in chicken broth), cooled to room temperature
• 1 x 8 ounce can pineapple tidbits in juice, drained (reserve juice)
• ¾ cup walnuts, coarsely chopped and toasted
• ¼ cup sliced green onions
• ¼ cup golden raisins
• ¼ cup diced red bell pepper
• 1 tablespoon minced crystallized ginger
• 1 tablespoon reduced sodium soy sauce
• 2 teaspoons sesame oil
• lettuce leaves
• ½ cup gingersnap crumbs
• ½ teaspoon ground allspice
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper
• ¼ cup vinegar or lemon juice
• ½ cup honey

Procedures

1. Combine rice, pineapple tidbits, walnuts, onions, raisins, pepper and ginger in large bowl.
2. Whisk together soy sauce, sesame oil and 3 tablespoons reserved pineapple juice.
3. Add dressing to rice mixture; toss lightly.
4. Serve on lettuce leaves.