Buffet Rice Salad Recipe

5 1 1
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Buffet Rice Salad Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
80 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 20 min. + cooling
MAKES:
80 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 20 min. + cooling

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

Nutritional Facts

1 cup: 341 calories, 20g fat (6g saturated fat), 129mg cholesterol, 920mg sodium, 26g carbohydrate (6g sugars, 1g fiber), 13g protein.

  • 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-boiled large 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. Combine the mayonnaise, onion, dressing, mustard, salt and pepper; add to hot rice and mix well. Cool to room temperature.
  2. Fold in ham, eggs, cheese, celery, relish and pimientos; mix well. Chill for 2-3 hours. Yield: 80 (1-cup) servings.
Originally published as Buffet Rice Salad in Taste of Home August/September 1996, p54

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gunslinger User ID: 544392 14099
Reviewed Sep. 27, 2014

"Very tasty main dish salad to make for a crowd. The french dressing gives the salad a very tasty dressing. Inexpensive to make , it makes a nice unusual salad when we do a salad luncheon!"

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