1 c. converted rice
1 c. orange juice
1/3 c. vegetable oil
1/4 c. lemon juice
3 tbsp. honey
1 tsp. salt
1 tsp. finely grated fresh ginger
2 navel oranges, pared, coarsely chopped
1 c. seedless green grapes
1 c. strawberries, cut into halves or quarters, chilled

Cook rice according to package substituting 1 cup orange juice for water and omitting butter. Transfer to large bowl. Combine oil, lemon, juice, honey, salt and ginger, mixing well. Stir in oranges, grapes. Chill at least 3 hours. To serve, stir in strawberries. Makes 7 to 10 servings. About 7 cups of rice salad.

FRUIT SALAD DRESSING:

Blend 2 tablespoons frozen concentrated orange or grapefruit juice, thawed and undiluted with 1/2 cup mayonnaise or French dressing.