Recipe for cooking buffet rice salad

Super Salad Recipes :: Large Yield Salads

Buffet Rice Salad

4 lb. uncooked long grain rice
1 qt. mayonnaise
2 C. minced onion
2 C. French salad dressing
1/2 C. prepared mustard
4 tsp. salt
1 tsp. pepper
6 lb. cubed fully cooked ham
36 hard-cooked eggs, chopped
8 C. (2 lb.) shredded Cheddar cheese
6 C. thinly sliced celery
4 C. sweet pickle relish
2 C. diced pimientos, drained

Cook rice according to pkg. directions.

Mix together the mayonnaise, onion, dressing, mustard, salt and pepper; add to hot rice and mix well. Cool to room temperature.

Fold in ham, eggs, cheese, celery, relish and pimientos; mix well. Chill for 2-3 hr..

Makes approximately 80 (1 C.) servings.