Scrumptious Scrambled Salad Recipe

5 1 1
Scrumptious Scrambled Salad Recipe
Scrumptious Scrambled Salad Recipe photo by Taste of Home
Publisher Photo

Scrumptious Scrambled Salad Recipe

Read Reviews
5 1 1
Publisher Photo
This recipe makes a large, very pretty and absolutely delicious salad that always disappears as fast as I make it.—Becky Muldrow, Highlands, Texas
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 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 shredded cheddar cheese
  • 3 medium tomatoes, chopped
  • 1 pound sliced bacon, cooked, crumbled and drained
  • 3 hard-boiled large 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.
Originally published as Scrumptious Scrambled Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p223

Nutritional Facts

3/4 cup: 267 calories, 23g fat (6g saturated fat), 51mg cholesterol, 309mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 7g protein.

  • 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 shredded cheddar cheese
  • 3 medium tomatoes, chopped
  • 1 pound sliced bacon, cooked, crumbled and drained
  • 3 hard-boiled large eggs, sliced
  1. 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.
  2. Just before serving, add the tomatoes, bacon and eggs; toss gently. Yield: 24 servings.
Originally published as Scrumptious Scrambled Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p223

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HBcook User ID: 2966570 175792
Reviewed Jul. 1, 2013

"I made this as a recipe for 6. I mistakenly used Miracle Whip and it still turned out great maybe even better than mayo. I don't think what I made would have served 6 but it would be adequate for 4. I would omit the water chestnuts next time and use a little less of the peas.It probably doesn't need the egg either."

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