1/2 cup dried cherries or additional dried cranberries
1/2 cup golden raisins
1/2 cup minced fresh parsley
1/4 cup slivered almonds, toasted
1 tablespoon chopped fresh mint or 1 teaspoon dried mint flakes
1/2 cup orange juice
1/3 cup cider vinegar
1/4 cup olive oil
1 tablespoon lime juice
2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon pepper
Combine the first 9 ingredients. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over rice mixture and toss to coat. Refrigerate, covered, for 2 hours or until serving.
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.