Crunchy Calico Salad Recipe

3.5 1 2
Crunchy Calico Salad Recipe
Crunchy Calico Salad Recipe photo by Taste of Home
Publisher Photo

Crunchy Calico Salad Recipe

Read Reviews
3.5 1 2
Publisher Photo
Here’s a top-rated salad perfect for potlucks or family parties. Its colorful blend of corn, peas and pimentos make it easy to spot on the buffet table, and the gang’ll love the crunchy water chestnuts and almonds.—Bernice Knutson, Danbury, Iowa
MAKES:
128 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
128 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

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

Directions

In several large bowls, combine the corn, peas, water chestnuts, onions and pimientos.
In another large bowl, combine the mayonnaise, cheese, milk, lemon juice, salt and pepper. Pour over vegetables; toss to coat. Cover and chill for at least 2 hours. Just before serving, add almonds and toss to combine. Yield: 128 servings (3/4 cup each).
Originally published as Calico Salad in Taste of Home February/March 2008, p41

  • 12 packages (16 ounces each) frozen corn, thawed
  • 12 packages (16 ounces each) frozen peas, thawed
  • 12 cans (8 ounces each) sliced water chestnuts, drained
  • 3 cups chopped green onions
  • 3 jars (4 ounces each) diced pimientos, drained
  • 6 cups mayonnaise
  • 2-1/4 cups grated Parmesan cheese
  • 2-1/4 cups milk
  • 3/4 cup lemon juice
  • 2 tablespoons salt
  • 1-1/2 teaspoons pepper
  • 6 cups slivered almonds, toasted
  1. In several large bowls, combine the corn, peas, water chestnuts, onions and pimientos.
  2. In another large bowl, combine the mayonnaise, cheese, milk, lemon juice, salt and pepper. Pour over vegetables; toss to coat. Cover and chill for at least 2 hours. Just before serving, add almonds and toss to combine. Yield: 128 servings (3/4 cup each).
Originally published as Calico Salad in Taste of Home February/March 2008, p41

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MY REVIEW
AngDal User ID: 6983877 167092
Reviewed Nov. 19, 2012

"I have only assembled this. I want it to sit overnite so the flavors can marry. I also altered the number of servings so I didn't make enough for 128 people. By using one package of corn and peas - 6 green onions, 1/4 of milk, 1/2 C of mayonnaise 2oz of pimento and 8 oz of water chestnuts and the juice of one lemon. I also left out the nuts since it is going to a potluck dinner. If I were to make it just for my family I would probably add the nuts. I am thinking of adding bacon bits instead.

It was simple to assemble and could be done last minute. So far So good :)"

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