Cornucopia Salad

Cornucopia Salad Recipe

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Barbery Faulkner


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


★★★★★ 1 vote

40 Min


  • 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(s)
    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)

  • 2 c
  • 1/4 c
  • 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.

Printable Recipe Card

About Cornucopia Salad

Course/Dish: Lettuce Salads
Other Tag: Quick & Easy

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