Parrothead Salad Recipe

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Parrothead Salad Recipe

Parrothead Salad Recipe
This was full of flavor. With the juicy mango you don't need salad dressing! It was a hit at our home.

Ingredients of Parrothead Salad Recipe
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 of Parrothead Salad Recipe
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.