Cornucopia Salad

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Servings: 8 to 10 servings
Prep Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

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

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.

L&S SCCB, Pg. 33

Recipe courtesy Paula Deen

Show: Paula's Home Cooking/Savannah Country cookbook
          Watch Paula on Food Network

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Reader Comments:


I got rave reviews when I brought this salad to my company potluck. so yummy!

By Anonymous on September 01, 2010


made this salad and my family loved it .gotta make it every sundAY

By Anonymous on June 09, 2010


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.

By Anonymous on November 02, 2009

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