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 670
Reviewed Jul. 6, 2012

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

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