Scrumptious Scrambled Salad |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 24 |
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This recipe makes a large, very pretty and absolutely delicious salad that always disappears as fast as I make it.Becky Muldrow, Highlands, Texas 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 (8 ounces) shredded cheddar cheese |
3 medium tomatoes, chopped |
1 pound sliced bacon, cooked, crumbled and drained |
3 hard-cooked eggs, sliced |
Directions:
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.
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