Sweet Asian Rice Salad

Just thought I should post the recipe for this salad as I have been making it a lot lately and it is amazing. I make a big batch and keep it in the fridge to make lunch portions from as the week passes.

Salad:
1 c rice (I used a mixed brown and white long grain variety)
1 c cranberries plumped (can substitute raisins or some other sweet fruit like mandarin oranges)
1 bunch vegetable (I have used raw spinach or blanched baby brocolli but any will do)
1 c roasted walnuts (or pecans or cashews, etc, you get the idea)
1 bell pepper diced (red/yellow/orange is good for color)
1 raw scallion diced (green onions would probably work well too)
2 c sprouts (any kind will do. I use brocolli sprouts but have used bean in the past)
Fresh Herbs (optional - I did not have any so did not add any and the framework still works. I would probably use either basil or cilantro)

Dressing:
1/4 cup low sodium soy sauce (or less to taste)
1/4 cup oil mixture (I combine peanut and grapeseed but it is personal preference)
3 cloves garlic crushed
Juice of 1/2 lemon

Instructions:
Cook Rice
soak cranberries while rice is cooking
Refrigerate Rice when done to cool (about 1 hr)
Drain cranberries
Combine salad ingredients
Combine dressing ingredients, mix well
Pour dressing over salad and mix well

The main dimensions are the savory/saltiness of the soy sauce and the sweetness of the cranberries or other fruit so taste can be adjusted accordingly. The texture is crunchy and can be more so with more nuts or sprouts.