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Cornucopia Salad Recipe

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This recipe for Cornucopia Salad is from The Baptist Heritage Cookbook, 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 lettuce (any variety), washed, patted dry, and torn into pieces
1 cup diced green bell pepper
1 cup diced celery
1 cup frozen green peas (uncooked)
Two 8-ounce cans sliced water chestnuts
1 cup fresh chopped mushrooms
3 bananas, sliced and tossed in 1/4 cup lemon juice
1 cup grated Cheddar cheese
3/4 cup raisins
3/4 cup chopped nuts (pecans, walnuts, or salted peanuts)
3/4 cup chopped green onion with tops
10 to 12 slices bacon, cooked crisp

Dressing
2 cups mayonnaise
1 T. white vinegar
1/4 cup sugar
Directions:
Directions:
In a large rectangular dish, layer salad ingredients in order listed, stopping after bananas. Mix dressing ingredients and let stand for 5 minutes. Frost entire top of salad with dressing, covering it completely. Sprinkle layers of cheese, raisins, and nuts (combined), chopped green onion, and bacon. Chill for 3 to 4 hours before serving.
Number Of Servings:
Number Of Servings:
10 to 12
Personal Notes:
Personal Notes:
I saw Paula Deen make this salad on her television show and didn't think it would be good with bananas and green pepper. I fixed it any way for a 55+ Luncheon bcause I was also intrigued by the mixture of ingredients. I got lots of compliments on it and liked it myself. It has now become a favorite of my family. Psalm 34:8

 

 

 

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