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Cornucopia Salad

  • 8servings
  • 208minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B6, H, C, P
MineralsSelenium, Copper, Natrium, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 head iceburg lettuce, washed, patted dry, and torn into pieces

  2. 1/2 cup diced green bell pepper

  3. 1/2 cup diced celery

  4. 1 cup frozen green peas, thawed, uncooked

  5. 2 (8-ounce) cans sliced water chestnuts

  6. 3 bananas, sliced, tossed in

  7. 1/4 cup lemon juice

  8. 3/4 cup raisins

  9. 3/4 cup chopped nuts (pecans, walnuts, or salted peanuts)

  10. 1 cup grated Cheddar

  11. 3/4 cup chopped green onions, green part only

  12. 10 to 12 slices bacon, cooked until crisp, chopped

  13. 2 cups mayonnaise

  14. 1/4 cup sugar

  15. 1 tablespoon white vinegar

Instructions Jump to Ingredients ↑

  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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