Cornucopia Salad

By kshepherd322

From Paula Deen

Ingredients

• Dressing:
• 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

Details

Servings 8

Preparation

Step 1

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