The "Rice Salad with Cashews & Dried Papaya" (page 84) is a tropic delight! If you have cooked brown rice already on hand, this salad comes together very quickly. Toss the rice with roasted cashews, green onions, and sliced dried papaya. Toss with the dressing, and you're ready to go. The dressing calls for 1/3 cup oil, which I omitted. Instead, I added a little extra lime juice (along with the ginger and agave nectar) and that was enough to moisten the salad sufficiently. I am so used to eating the food I prepare with no added oil, the thought of adding that amount to a salad really sounds overwhelming to me! Leftovers held up well, so we were able to enjoy this over the course of a couple of days.