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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.