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Buffet Rice Salad



  • 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


  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 2-3 hours.

Yields 80 (1 cup) servings.


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