Cornucopia Salad By Paula Deen


• 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


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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