PARROTHEAD SALAD

PARROTHEAD SALAD image

Number Of Ingredients 9

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 slivered almonds, toasted
1/4 cup red onion, chopped
4 slices bacon

Steps:

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 on a paper towel-lined plate.
To serve, crumble the bacon slices and sprinkle over the salad.