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Epicurious

Cornucopia Salad

Recipe information

  • Yield

    serves 10 to 12

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, crisply cooked

Dressing

2 cups mayonnaise
1/4 cup sugar
1 tablespoon white vinegar

Preparation

  1. 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.

Paula Deen's Kitchen Classics
TagsSaladBaconCured MeatMeatBananaFruitCheddarCheeseDairyLettuceLeafy GreensVegetableNutMainSideBrunchDinnerGluten FreeNo-CookCookbooks
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