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
eight-ounce cans sliced water chestnuts
- 3
bananas, sliced and 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 cheese
- 3/4
cup
chopped green onion with tops
- 10-12
slices bacon, crisply cooked
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Directions:
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Dressing
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.
Yield: 8 to 10 servings
Preparation time: 15 minutes
Cooking time: None
Ease of preparation: Easy
L&S SCCB, Pg. 33
Recipe courtesy Paula Deen
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