Saturday, August 27, 2016

parrothead salad


  • Servings: 6

  • 1 head leaf lettuce - rinsed, dried, and torn into bite-size pieces

  • 1/2 pound fresh strawberries, sliced

  • 1/2 pound fresh blueberries

  • 1 mango, peeled, seeded, and cut into strips

  • 1 cup cherry tomatoes, halved

  • 1/2 cup raisins

  • 1/4 cup toasted slivered almonds

  • 1/4 cup chopped red onion

  • 4 slices bacon


    Preparation Time: 20 mins
    Cook Time: 10 mins
    Ready Time: 1 hr

  • toss the lettuce, strawberries, blueberries, mango, tomatoes, raisins, almonds, and onions together in a salad bowl. cover, and refrigerate at least 30 minutes to allow the flavors to mingle. do not refrigerate more than 4 hours.

  • place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate. crumble and sprinkle over the salad to serve.

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