Cornucopia Salad (Paula Deen) |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 8 |
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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 |
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 |
Directions:
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.
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