In a large salad bowl, combine rice, grapes, peach, papaya, oranges and dressing. Cover and set in the frig for at least 2 hours. To serve, place 1 pineapple slice on each plate. Top with a mound of rice-fruit mix. Garnish with cherries and ginger. Makes 6-8 servings.
Poppy Seed Dressing
2 T. dijon style mustard
1/2 cup orange juice
2 T. olive oil
1/4 cup crushed pineapple
1/4 cup red-wine vinegar
1/3 cup brown rice syrup or honey
2 tsp. poppy seeds
1/4 cup finely chopped red onion
In a blender combine mustard, oil, vinegar, orange juice, pineapple and sweetener. Add poppy seeds and onion. Use at once or store in a container with
a tight fighting lid. Makes about 1-3/4 cups.
Fruit Dressing
1 cup fruit juice
1 tsp. lemon juice
fuctose as desired
1 T. cornstarch
grated lemon or orange peel, if desired
Combine all ingredients in a small saucepan. Stir over medium for heat 7 to 10 minutes. Cook until mixture becomes clear and slightly thickened. Makes about 1 cup.