I thought this one came from one of my aunts, but now they all deny it.  But it is good, and you can feed a real crowd with this hearty salad.
Almonds can be toasted and dressing made up a few days ahead.  Rice mix can
be cooked up to 2 days ahead and refrigerated.

4 boxes (6 oz. each) long grain & wild rice mix
2 and one half tablespoons of vegetable oil

1 cup light mayonnaise
1/3 cup honey
1/8 cup each lemon juice and cider vinegar
1/2 cup each chopped parsley and thinly sliced green onions
3/4 teaspoon salt
1/2 teaspoon pepper
3/4 lb. each red and green seedless grapes, washed & stemmed (4 cups)
10 oz. slivered almonds, toasted*

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

Dressing -- Whisk mayo, honey, lemon juice, and vinegar in bowl until
smooth.  Stir in parsley, green onions, salt and pepper.  Refrigerate in
tightly covered jar.

To serve -- add grapes, almonds & dressing to rice.  Toss until well
coated.  Makes 15 cups, 25 servings.

*To toast almonds:  spread almonds on cookie sheet and bake in a preheated
350 degree oven for 15 to 20 minutes, until golden brown.  Cool completely
before storing in an airtight container.