J. Baldwin's Layered Cornucopia Salad

• 1 bunch chopped romaine lettuce, pre-washed and patted dry
• 12 cup green pepper, diced
• 12 cup celery, diced
• 1 cup frozen peas, thawed, uncooked
• 16 ounces sliced water chestnuts, drained
• 3 granny smith apples, peeled and sliced tossed in 1/2 cup fresh lemon juice
• 34 cup dried cranberries
• 1 cup walnuts, chopped
• 1 cup sharp cheddar cheese, grated
• 34 cup green onion, chopped
• 12 slices bacon, cooked until crisp and chopped
• 2 cups mayonnaise
• 14 cup sugar
• 1 tablespoon white vinegar

1. Dressing:.
2. Mix 2 cups mayo, 1/4 sugar and 1 tbls white vinegar together and let stand while preparing salad.
3. In large rectangular dish, layer salad ingredients in the order listed stopping after the nuts.
4. Spread salad dressing over the top of salad covering it completely.
5. Sprinkle cheese, green onions and bacon over the salad.
6. Cover and refrigerate for 3-4 hours or over night.

romaine lettuce, green pepper, celery, frozen peas, water chestnuts, apples, cranberries, walnuts, cheddar cheese, green onion, bacon, mayonnaise, sugar, white vinegar

Taken from www.food.com/recipe/j-baldwins-layered-cornucopia-salad-298358 (may not work)