Cornucopia Salad
photo by Recipe Bell
- Ready In:
- 3hrs 28mins
- Ingredients:
- 15
- Serves:
-
8-10
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 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
-
Dressing
- 2 cups mayonnaise
- 1⁄4 cup sugar
- 1 tablespoon white vinegar
directions
- 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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Reviews
-
I liked it!! So did my adult friends. The kids, however, were picking out the stuff they didn't like. I don't like bell pepper, so I didn't use that. The recipe has 2 16-oz cans of water chestnuts, but the real recipe on the food network calls for 2 8-oz cans. I also toasted the nuts (pecans) and used golden raisins instead of regular ones. It kept really well over night and is still crisp on the third day! One key to the recipe, I think, is to use bananas that are not very ripe. I used yellow ones that still had a touch of green and no brown spots. I think riper ones would have been too overpowering.
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RECIPE SUBMITTED BY
sidMILB
Burbank, CA
I'm from Oklahoma (Sooner born/Sooner bred); I've lived in the Southeastern-most corner of Tennessee, the FM 1960 area of Houston, in San Diego for eight years, and I now live in Burbank. I have a DBF and a DBC (dear blind cat) named Floyd. I wish I had never found this site, because I can't develop a standard repertoire of meals since I'm always browsing for and finding new recipes. It's a good problem.