Cornucopia Salad
By Paula Deen
JUMP TO RECIPE
Difficulty: Easy
Prep time: 20 minutes
Cook time: 3 to 4 hours in refrigerator
Servings: 6-8
Ingredients
- 1 head iceberg lettuce, washed, patted dry, and torn into pieces
- 1/2 cup diced green bell pepper
- 1/2 cup diced celery
- 1 cup thawed, uncooked frozen green peas
- 2 (8 oz) cans sliced water chestnuts
- 3 sliced bananas, tossed in 1/4 cup lemon juice
- 3/4 cup raisins
- 3/4 cup chopped pecans, walnuts, or salted peanuts
- 1 cup grated cheddar cheese
- 3/4 cup green onions, green parts only, chopped
- 10 to 12 slices cooked until crisp, chopped bacon
- 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.
