Buffet Rice Salad

Yield: 80 (1 cup) servings

Ingredients

• 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

Instructions

1. Cook rice according to package directions.
2. Combine the mayonnaise, onion, dressing, mustard, salt and pepper; add to hot rice and mix well. Cool to room temperature.
3. Fold in ham, eggs, cheese, celery, relish and pimientos; mix well.
4. Chill for 2 to 3 hours.