Parrothead Salad

Parrothead Salad

Mango, strawberries, almonds, and bacon combine into a parrothead's delight. Serve this at your next Jimmy Buffett party.

Rated 4.8 from 51 votes

Prep Time

20M

Total Time

1H

Servings

6 servings

What You Need

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

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Instructions

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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