Overnight Crunchy Vegetable Salad for 140
INGREDIENTS
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12 lbs. frozen peas, thawed
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12 lbs. frozen corn, thawed
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12 cans sliced water chestnuts, drained (8 oz. cans)
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3 c. sliced green onions
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6 cups mayo or salad dressing
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2 1/4 c. milk
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2 1/4 c. parmesan cheese
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3/4 c. lemon juice
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2 Tbsp. salt
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1 1/2 tsp. pepper
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3 jars sliced pimientos, drained (4 oz. jars)
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6 c. slivered almonds, toasted
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