Print Options

Back to Scrumptious Scrambled Salad >

Include these items:

Select reviews >

Taste of Home Logo

Scrumptious Scrambled Salad

 Scrumptious Scrambled Salad
This recipe makes a large, very pretty and absolutely delicious salad that always disappears as fast as I make it.—Becky Muldrow, Highlands, Texas
24 ServingsPrep: 45 min. + chilling

Ingredients

  • 2 large bunches romaine, torn
  • 12 green onions, thinly sliced
  • 1-1/2 cups sliced water chestnuts, coarsely chopped
  • 1 package (16 ounces) frozen peas, thawed
  • 2-1/4 cups mayonnaise
  • 1/2 cup plus 1 tablespoon evaporated milk
  • 1/4 cup plus 1-1/2 teaspoons cider vinegar
  • 3/4 teaspoon garlic powder
  • 2 cups (8 ounces) shredded cheddar cheese
  • 3 medium tomatoes, chopped
  • 1 pound sliced bacon, cooked, crumbled and drained
  • 3 hard-cooked eggs, sliced

Directions

  • In a very large salad bowl, layer the romaine, onions, water
  • chestnuts and peas. Combine the mayonnaise, milk, vinegar and garlic
  • powder; spread over peas. Sprinkle with cheese. Cover and
  • refrigerate for 8 hours or overnight.
  • Just before serving, add the tomatoes, bacon and eggs; toss gently.
  • Yield: 24 servings.
Nutritional Facts: 3/4 cup equals 267 calories, 23 g fat (6 g saturated fat), 51 mg cholesterol, 309 mg sodium, 7 g carbohydrate, 2 g fiber, 7 g protein.