Parrothead Salad


  • 1 head leaf lettuce - rinsed, dried, and torn into bite-size pieces
  • ½ pound fresh strawberries, sliced
  • ½ pound fresh blueberries
  • 1 mango, peeled, seeded, and cut into strips
  • 1 cup cherry tomatoes, halved
  • ½ cup raisins
  • ¼ cup toasted slivered almonds
  • + 2 more ingredients
    • ¼ cup chopped red onion
    • 4 slices bacon

1. 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. 2. Place the bacon in a large, deep skillet, and cook over medi...

View full recipe at SpringPad


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