Warm Jasmine Rice Salad

• 1 c. cooked jasmine white rice, cooked according to pkg. directions
• 4 slices (1/2-inch thick) tofu, cut into small pieces
• 1/2 c. crab meat, cooked and ready to eat
• 1 Tbsp. raw almond slices
• 1/2 c. frozen green beans, steamed
• 1 Tbsp. raisins
• 1 tsp. Good Seasons Italian salad dressing mix
• 1/2 Tbsp. olive oil
• 3/4 c. unsweetened apple juice
• 4 tsp. honey
• 1 Tbsp. cornstarch
• 1/2 tsp. grated fresh ginger or 1/8 tsp. ground ginger (optional)
• 2 c. blueberries or 1 (12 oz.) pkg. frozen dry-pack blueberries, thawed
• 1 tsp. lime or lemon juice

1. In a small saucepan, stir together the apple juice, honey, cornstarch and if desired, ginger, until the cornstarch dissolves. Add the blueberries, then bring to a simmer over moderate heat; cook, stirring, for 2 minutes.
2. Remove from the heat and stir in the lime juice.
3. Serve hot or warm.
4. Makes 1 1/3 cups.

cooked jasmine white rice, crab meat, almond slices, frozen green beans, raisins, italian salad dressing, olive oil, apple juice, honey, cornstarch, ginger, blueberries, lime

Taken from www.cookbooks.com/Recipe-Details.aspx?id=51530 (may not work)