Ginger Walnut Rice Salad

Ingredients

• cooked rice (cooked in chicken broth)

  cooled to room temperature
  2 cups
• x 8 ounce can pineapple tidbits in juice

  drained (reserve juice)
  1 unit
• walnuts

  coarsely chopped and toasted
  ¾ cup
• sliced green onions
  ¼ cup
• golden raisins
  ¼ cup
• diced red bell pepper
  ¼ cup
• minced crystallized ginger
  1 tablespoon
• reduced sodium soy sauce
  1 tablespoon
• sesame oil
  2 teaspoons
• lettuce leaves
  1 unit
• gingersnap crumbs
  ½ cup
• ground allspice
  ½ teaspoon
• salt
  ½ teaspoon
• ground black pepper
  ⅛ teaspoon
• vinegar or lemon juice
  ¼ cup
• honey
  ½ cup