Cornucopia Salad Recipe by Paula Deen

Level: Easy

Time: 15 MINUTES

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  • 1 head iceburg lettuce, washed, patted dry, and torn into pieces
  • 1/2 cup green bell pepper, diced
  • 1/2 cup celery, diced
  • 1 cup frozen green peas, thawed, uncooked
  • 2 (8 oz) cans sliced water chestnuts
  • 3 bananas, sliced, tossed in 1/4 cup lemon juice
  • 3/4 cup raisins
  • 3/4 cup chopped nuts, pecans, walnuts, or salted peanuts
  • 1 cup cheddar cheese, grated
  • 3/4 cup green onions, green parts only, chopped
  • 10 to 12 slices bacon, cooked until crisp, chopped
  • 2 cups mayonnaise
  • 1/4 cup sugar
  • 1 tablespoon white vinegar


In a large rectangular dish, layer salad ingredients in order listed, stopping after the nuts. Mix dressing ingredients and let stand for 5 minutes. Frost entire top of salad with dressing, covering it completely. Sprinkle cheese, chopped green onion, and bacon over salad. Chill for 3 to 4 hours before serving.

Cornucopia Salad


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