parrothead salad

Ingredients

• 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

Recipe

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.