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Cornucopia Salad Recipe

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This recipe for Cornucopia Salad is from Passing on Treasured Recipes - The Best from the Past and the Present, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ head of romaine lettuce, chopped
1/2 head of red tip or another green lettuce, chopped
½ c bell pepper, chopped
½ c celery, chopped
2 ea. 8 oz. cans of sliced water chestnuts, drained
3 bananas slice, tossed w/ ¼ cup lemon juice
4 green onions, chopped
1 oz. can of mandarin oranges, drained
1 avocado, chopped
1 apples or 1 pear, chopped
¾ cup golden raisins
¾ cup walnuts, chopped
¾ cup green onion, chopped
1 cup grated cheddar cheese
10 to 12 slices of bacon, cooked and chopped

DRESSING INGREDIENTS

2 cups mayonnaise
¼ cup sugar
1 tbsp. vinegar
Directions:
Directions:
Layer salad ingredients in a disposable roasting pan, or a deep 9 by 13 Pyrex cake dish, in the order listed, stopping at the nuts. The disposable pan was recommended because the ingredients could overflow in a smaller dish.

Mix the dressing ingredients and let stand for 5 minutes. Spread over entire salad, sprinkle with cheese, onions and bacon. Refrigerate for 3 hours.
Personal Notes:
Personal Notes:
We have been served this twice. It is great for group gatherings.

 

 

 

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