Sunburst Salad¶
Mary Catherine Hancock
Matthew, Colin and Laura Hancock
Salad:
- 3 cups cooked rice, chilled
- ½ cup slivered almonds, toasted
- 2 cups pineapple chunks
- ½ cup canned mandarin oranges
- 2 cups strawberry halves
Dressing:
- 1 ¼ cups Miracle Whip
- ¼ cup honey
- ¼ cup orange juice
- 1 Tbsp grated orange rind
Dressing: Combine ingredients. Mix well. Chill.
Salad: Combine rice, almonds and ½ cup dressing. Mix lightly. Garnish with fruit. Serve with remaining dressing.
A delicious and colorful salad, ideal for picnics or barbecues.