Calico Salad Recipe

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When our daughter got married, I took it upon myself to prepare all the food for her wedding reception. This make-ahead salad was easy to prepare and serve.—Meg Wilkins, Dublin, California
TOTAL TIME: Prep: 15 min. + chilling
MAKES:140 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 140 servings


  • 12 packages (16 ounces each) frozen peas, thawed
  • 12 packages (16 ounces each) frozen corn, thawed
  • 12 cans (8 ounces each) sliced water chestnuts, drained
  • 3 cups sliced green onions with tops
  • 6 cups Miracle Whip
  • 2-1/4 cups milk
  • 2-1/4 cups grated Parmesan cheese
  • 3/4 cup lemon juice
  • 1-1/2 teaspoons pepper
  • 3 jars (4 ounces each) sliced pimientos, drained
  • 6 cups slivered almonds, toasted

Nutritional Facts

1 each: 111 calories, 10g fat (2g saturated fat), 5mg cholesterol, 82mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein.


  1. In large bowls or containers, mix peas, corn, water chestnuts and onions. Combine the Miracle Whip, milk, Parmesan cheese, lemon juice, salt and pepper; pour over vegetables. Add pimientos and mix well. Chill for several hours or overnight. Before serving, add almonds and toss. Yield: 140 servings.
Originally published as Calico Salad in Taste of Home February/March 1995, p54

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patastey User ID: 2041586 670
Reviewed Jul. 6, 2012

"Served many time at weekly church dinners actually one of favorites"

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