Ingredients:
1 head iceburg lettuce, washed, patted dry, and torn into pieces
1/2 cup diced green bell pepper
1/2 cup diced celery
1 cup frozen green peas, thawed, uncooked
2 (8-ounce) 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 grated Cheddar
3/4 cup chopped green onions, green part only
10 to 12 slices bacon, cooked until crisp, chopped
Dressing
2 cups mayonnaise
1/4 cup sugar
1 tablespoon white vinegar
Directions
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.
L&S SCCB, Pg. 33
Recipe courtesy Paula Deen
Servings: 8 to 10 servings
Prep Time: 15 min
Cook Time:
Difficulty: Easy
Show: Paula's Home Cooking/Savannah Country cookbook
Ratings for this Entry:
Submitted on November 11, 2009
Shucky Shucky, this is a nice twist to the average run of the mill layered salad. A big hit with the church folks! Defintely adding to my list of favorites.
