Paula Deen’s Cornucopia Salad

1 head iceberg lettuce, washed, patted dry, and torn into pieces
½ cup diced green bell pepper
½ cup diced celery
1 cup frozen green peas, thawed, uncooked
2 8-ounce cans sliced water chestnuts
3 bananas, sliced, tossed in ¼ cup lemon juice
¾ cup raisins
¾ cup Pecan Valley Pecan Pieces*
Cornucopia Dressing
1 cup grated Cheddar
¾ cup chopped green onions, green part only
10 to 12 slices bacon, cooked until crisp, chopped

1. In a large rectangular dish, layer salad ingredients in the order listed, stopping after the nuts.
2. Mix dressing ingredients and let stand for 5 minutes.
3. Spread dressing over entire top of salad, covering it completely.
4. Sprinkle cheese, green onions, and bacon over salad.
5. Refrigerate for 3 to 4 hours before serving.
Dressing:
2 cups mayonnaise
¼ cup sugar
1 tablespoon white vinegar

1. Mix dressing ingredients and let stand for 5 minutes.
2. Spread dressing over entire top of salad, covering it completely.

Note: Salted peanuts can be substituted for pecan pieces