Buffet Rice Salad
|Title:||Buffet Rice Salad|
|Category:||Cooking For A Crowd|
4 pounds uncooked long grain rice
1 quart mayonnaise
2 cups minced onion
2 cups French salad dressing
1/2 cup prepared mustard
4 teaspoons salt
1 teaspoons pepper
6 pounds cubed fully cooked ham
36 hard-cooked eggs, chopped
8 cups (2 pounds) shredded Cheddar cheese
6 cups thinly sliced celery
4 cups sweet pickle relish
2 cups diced pimientos, drained
Cook rice according to package directions.
Combine 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 hours.
Yields 80 (1 cup) servings.