8 boxes (6 oz. each) long grain and wild rice mix
1/3 c. vegetable oil dressing
2 c. mayonnaise
3/4 c. honey
1/4 c. each lemon juice and cider vinegar
1 c. each chopped parsley and thinly sliced green onions
1 1/2 tsp. salt
1 tsp. pepper
1 1/2 lbs. each red and green seedless grapes, stemmed (8 c.)
2 bags (10 oz. each) whole unblanched natural almonds (4 c.) toasted

Cook rice according to packaged directions, omitting butter. Toss with oil to coat. Let cool. Cover and refrigerate.

To make dressing, whisk mayonnaise, honey, lemon juice and vinegar in a large bowl until smooth. Stir in parsley, green onions, salt and pepper. Refrigerate in tightly covered jar. To serve, add grapes, almonds and dressing to rice; toss until well coated.