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Crunchy Calico Salad

Total Time

Prep: 20 min. + chilling

Makes

128 servings (3/4 cup each)

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

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

  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.

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