Parrothead Salad - cooking recipe

Ingredients
    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
    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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