Cornucopia Salad - cooking recipe

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

Preparation

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.