cornucopia salad

(1 rating)
Recipe by
Barbery Faulkner
Colville, WA

Don't be fooled by the list of ingredients....they really go great together and it's a refreshing summertime salad!

(1 rating)
yield 10 -15
prep time 40 Min

Ingredients For cornucopia salad

  • 1
    head iceburg lettuce, torn into pieces, washed and patted dry (or use salad spinner)
  • 1/2 c
    green bell pepper, diced
  • 1/2 c
    celery, diced
  • 1 c
    frozen peas, thawed
  • 2 can
    sliced water chestnuts (8oz a piece)
  • 3
    bananas, sliced, tossed with 1/4 cup lemon juice
  • 3/4 c
    golden raisins
  • 3/4 c
    walnuts, chopped
  • 1 c
    grated chedder
  • 3/4 c
    green onion, chopped (green part only)
  • 10-12 slice
    bacon, cooked and chopped (or 1 pack oscar meyer bacon bits)
  • DRESSING INGREDIENTS
  • 2 c
    mayonnaise
  • 1/4 c
    sugar
  • 1 Tbsp
    white vinegar

How To Make cornucopia salad

  • 1
    Layer salad ingredients in a disposable roasting pan in the order listed, stopping at nuts. NOTE: I don't advise using a cake pan, by the it's done, it would be heaping over the edges).
  • 2
    Mix the dressing ingredients and let stand 5 minutes. Spread over entire salad, sprinkle with cheese, onions and bacon. Refrigerate for 3 hours before serving.
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