Eat-the-Rainbow Salad

For Orange-Poppyseed Dressing, in a small bowl whisk together the first six ingredients (through onion powder). Season to taste with salt and freshly ground black pepper, and set aside until serving. 2. In a medium saucepan combine rice and 4 cups water. Bring to boiling; reduce heat. Cover and simmer 30 to 40 minutes or until rice is tender. Spread rice in a shallow baking pan to cool. 3. Meanwhile, core and thinly slice apples, peel and section clementines, halve yellow squash lengthwise then cut crosswise into ½-inch slices, and slice or wedge beets. 4. Spread salad greens on a large platter. Top with cooled rice. Arrange apples, clementines, squash, beets, and blueberries on the rice. Drizzle with Orange–Poppy Seed Dressing.