Ginger Walnut Rice Salad

Description
Makes 4 servings

Ingredients

 * 2 cups cooked rice (cooked in chicken broth), cooled to room temperature
 * 1 8-ounce can pineapple tidbits in juice, drained (reserve juice)
 * 3/4 cup walnuts, coarsely chopped and toasted*
 * 1/4 cup sliced green onions
 * 1/4 cup golden raisins
 * 1/4 cup diced red bell pepper
 * 1 tablespoon minced crystallized ginger
 * 1 tablespoon reduced sodium soy sauce
 * 2 teaspoons sesame oil
 * Lettuce leaves
 * 1/2 cup gingersnap crumbs
 * 1/2 teaspoon ground allspice
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground black pepper
 * 1/4 cup vinegar or lemon juice
 * 1/2 cup honey

Directions
Combine rice, pineapple tidbits, walnuts, onions, raisins, pepper and ginger in large bowl.

Whisk together soy sauce, sesame oil and 3 tablespoons reserved pineapple juice. Add dressing to rice mixture; toss lightly. Serve on lettuce leaves.