Cornucopia Salad

Watched the food network one day last week and Paula Deen made this recipe. Rather curious looking ingredients but Paula assured the audience that this is very delicious and makes it all the time for company barbeques.



Cornucopia Salad Recipe courtesy Paula Deen



Yield: 8 to 10 servings



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



Dressing:

2 cups mayonnaise

1/4 cup sugar

1 tablespoon white vinegar





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.