"Hunger is the best sauce in the world."--Cervantes

Cornucopia Salad Recipe

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This recipe for Cornucopia Salad, by , is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bunny Dehaan
Added: Friday, March 2, 2007

Category:
Category:

Ingredients:  
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
1 -2 8oz. 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 graded Cheddar cheese
3/4 cup chopped green onions, green part only
10 to 12 slices bacon, cooked until crips, chopped

Dressing:
2 cups mayonnaise
1/4 cup sugar
1 T. white vinegar

Directions:
Directions:
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.

Personal Notes:
Personal Notes:
Courtesy of Paula Deen on the Internet Cooking Line. This is a very filling salad! Some prefer to add the "lesser amount" of water chestnuts called for in the recipe.

 

 

 

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