1Cook rice in water as directed on package omitting margarine and salt. In very large bowl, toss cooked rice with lemon juice. Spread in 15x10x1-inch baking pan. Place in freezer for 15 minutes or in refrigerator for 1 hour to chill quickly.
2When rice is cold, return to large bowl. Stir in all remaining salad ingredients.
3In small bowl, combine all dressing ingredients; beat with wire whisk until blended. Pour dressing over salad mixture; toss lightly to coat.