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| RECIPE FOR BUFFET RICE SALAD |
| Title: | Buffet Rice Salad | | Category: | Cooking For A Crowd | | Sub-Category: | Salads | | Rating: |  | Instructions:
Buffet Rice Salad4 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.
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