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Buffet Rice Salad Recipe

This is a lovely dish that combines common ingredients in an interesting and flavorful way. I'm regularly request to bring this salad to potluck.—Dixie Terry, Goreville, Illinois

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Buffet Rice Salad Recipe

Prep: 25 min. + chilling Cook: 20 min. + cooling

Yield: 80 Servings

25 20 45

Ingredients

4 pounds uncooked long grain rice
1 quart mayonnaise
2 cups finely chopped onion
2 cups French salad dressing
1/2 cup prepared mustard
4 teaspoons salt
1 teaspoon 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

Directions

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. Yield: 80 (1-cup) servings.

Nutritional Facts 1 serving (1 cup) equals 341 calories, 20 g fat (6 g saturated fat), 129 mg cholesterol, 920 mg sodium, 26 g carbohydrate, 1 g fiber, 13 g protein.

Originally published as Buffet Rice Salad in Taste of Home August/September 1996, p54