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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
  • Total Time
    Prep: 45 min. + chilling
  • Makes
    24 servings


  • 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


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

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