Parrothead Salad

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

0.5 pound fresh strawberries, sliced

0.5 pound fresh blueberries

1 mango, peeled, seeded, and cut into strips

1 cup cherry tomatoes, halved

0.5 cup raisins

0.25 cup toasted slivered almonds

0.25 cup chopped red onion

4 slices bacon

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.

Course🍤Appetizer

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇺🇸American

Occasions🧺PicnicsSummer Gatherings

Season☀️Summer

DifficultyVery Easy ⏰ 10m