Bring rice, water & salt to boil in saucepan. Cover tightly,
reduce heat to minimum & leave 45 minutes. Drain any excess
water if necessary & allow to cool.
Meanwhile, combine all other ingredients except cashews in a
bowl. Mix in cooled rice.
Toast cashews in dry cast iron pan, allow to cool & use to
garnish salad just before serving. (Cashews will go soft if mixed
in too soon.)
Best if refrigerated before serving.
Closing comments: *Note: If dates are really dry, soak a bit
of boiling water to soften & drain. Dates will dissolve in
salad & add sweetness.