Overnight Crunchy Vegetable Salad
12 lbs. frozen peas, thawed
12 lbs. frozen corn, thawed
12 cans sliced water chestnuts, drained (8 oz. cans)
3 c. sliced green onions
6 cups mayo or salad dressing
2 1/4 c. milk
2 1/4 c. parmesan cheese
3/4 c. lemon juice
2 Tbsp. salt
1 1/2 tsp. pepper
3 jars sliced pimientos, drained (4 oz. jars)
6 c. slivered almonds, toasted
Combine mayo, milk, cheese, lemon juice, salt and pepper and pimientos.
Combine veggies and mix in dressing. Chill overnight.
Just before serving stir in almonds.
Serves 140
This can be easily increased or decreased.
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