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Cornucopia Salad Recipe

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This recipe for Cornucopia Salad is from From Bunny's Kitchen, 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:  
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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