1/2 cup mayonnaise
1/2 cup olive-based salad dressing
1/4 cup soy sauce
2 tablespoons lemon juice
1 cup fresh orange juice
2 teaspoons white sugar
1 teaspoon dry lemon zest
1 teaspoon ground black pepper
2 cups water
3/4 cup canned cherry tomatoes, cut into 1/2-inch chunks
2 cups sliced celery
1 cup chopped kale
1 small tomato, seeded and cut into wedges
In a medium bowl, mix the mayonnaise, olive salad dressing, soy sauce, lemon juice, orange juice, sugar, dry lemon zest, ground black pepper, water and sliced cherry tomatoes. Cover, and refrigerate 24 hours.
Stir tomato the mixture in a small spoon, about 2 minutes. Stir in celery, kale, tomato and orange juice mixture. Cover, and refrigerate for 2 hours.
Stir cherry tomato mixture regularly, 3 hours or until thickened. Mix celery and kale into tomato mixture. Serve over rice and serve with sliced celery and croutons. Garnish with sliced celery and chopped spinach.