Cornucopia Salad

  • Level: Easy
  • Total: 3 hr 28 min
  • Prep: 20 min
  • Inactive: 3 hr
  • Cook: 8 min
  • Yield: 8 to 10 servings
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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


  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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