Buffet Rice Salad
|Long grain rice||4 Pound (Uncooked)|
|Onion||2 Cup (32 tbs), minced|
|French salad dressing||2 Cup (32 tbs)|
|Prepared mustard||1⁄2 Cup (8 tbs)|
|Cooked ham||6 Pound, cubed|
|Hard cooked eggs||36 , chopped|
|Shredded cheddar cheese||2 Pound (8 Cups)|
|Sliced celery||6 Cup (96 tbs)|
|Sweet pickle relish||4 Cup (64 tbs)|
|Diced pimientos||2 Cup (32 tbs) (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.