Wild Rice and Grape Salad

submitted by rcoen
Yields 1 1/2 quarts

3 cups cooked rice
1 cup seedless green grapes, halved
1 small can water chestnuts, sliced
1/2 cup celery chopped medium-fine
1 big bunch green onions choppeed medium fine
1/2 cup slivered or sliced almonds
1 cup mayonnaise

Stir vegetables and mayonnaise into rice, stir grapes in gently. If too
thick, thin with a little milk. Taste for seasoning. Refrigerated, this
will keep several days. Improves it to make it the day before, so the
mayo sinks in and blends a little. If you do make it in advance, don't add
any more seasoning until you taste it the next day. You can also put
leftover chopped up chicken or turkey in this salad, If you're going to
take this somewhere, be sure to keep it chilled in a cooler until time to
eat.

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