8 boxes (6 oz. each) long grained wild rice
1/3 c. vegetable oil

Cook rice according to package directions, omitting the butter. Toss with oil to coat and let cool. Cover and refrigerate.

DRESSING:

2 c. mayonnaise
3/4 c. honey
1/4 c. lemon juice
1/4 c. cider vinegar
1 c. chopped parley
1 c. thinly sliced green onions
1 1/2 tsp. salt
1 tsp. pepper

Whisk the mayonnaise, honey, lemon and vinegar in large bowl until smooth. Stir in parsley, onions, salt and pepper. Refrigerate in a tightly covered jar. 1 1/2 lbs. (4 c.) red seedless green grapes 1 1/2 lbs. (4 c.) green seedless grapes

Toast almonds on cookie sheet in 325 degree oven 15 to 20 minutes, stirring occasionally. Cool before storing in airtight container.

To serve - add grapes, almonds and dressing to rice. Toss until well coated. Makes 30 cups.