Cornucopia Salad

This is a fantastic salad for pot lucks or family dinners. The longer it sits the better it gets. Super easy to construct and super delicious. It is, after all, a Paula Dean recipe.

Cornucopia Salad
Recipe from FoodNetwork
Serves: 8

1 head iceburg lettuce, washed, patted dry, and torn into pieces
1/2 c diced green bell pepper
1/2 c diced celery
1 c frozen green peas, thawed, uncooked
2 (8-ounce) cans sliced water chestnuts
3 bananas, sliced, tossed in 1/4 cup lemon juice
3/4 c raisins
3/4 c chopped nuts (pecans, walnuts, or salted peanuts)
1 c grated Cheddar
3/4 c chopped green onions, green part only
10 to 12 slices bacon, cooked until crisp, chopped

Dressing:
2 c mayonnaise
1/4 c sugar
1 T 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.