Cornucopia Salad
At a Glance
- Total
- 3 hrs 28 min
- Servings
- 8.00 - serving(s)
Categories
- Salad
- Side Dish
- No-cook
- No-Cook
Allergens
- Eggs
- Milk
- Tree Nuts
- Peanuts
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Cornucopia Salad brings together 1 head iceberg lettuce, washed,patted dry,and torn into pieces, 1/2 cup diced green bell pepper, 1/2 cup diced celery in a practical dish for home cooking. It takes about 3 hrs 28 min to prepare and cook. It makes approximately 8 servings.
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Equipment
Large rectangular dish, mixing bowl
Ingredients
- 1 head iceberg lettuce, washed,patted dry,and torn into pieces
- 1/2 cup diced green bell pepper
- 1/2 cup diced celery
- 1 cup frozen green pea, thawed,uncooked
- 2 (16 ounce) cans sliced water chestnuts
- 3 bananas, sliced,tossed with
- 1/4 cup lemon juice
- 3/4 cup raisins
- 3/4 cup walnuts or 3/4 cup salted peanuts
- 1 cup grated cheddar cheese
- 3/4 cup chopped green onion, green part only
- 10 -12 slices bacon, cooked until crisp,chopped
- 2 cups mayonnaise
- 1/4 cup sugar
- 1 tablespoon white vinegar
Instructions
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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