Parrothead Salad recipe

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Ingredients

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
¼ cup chopped red onion
4 slices bacon

Nutrition Info

172 calories
carbohydrate: 29.2 g
cholesterol: 6.6 mg
fat: 5.4 g
fiber: 4.2 g
protein: 5.2 g
saturatedFat: 1.1 g
servingSize: -
sodium: 157.6 mg
sugar: 19.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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 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.

Recipe Yield

6 servings

Recipe Note

I first had this colorful salad at a tailgate before a Jimmy Buffett concert, thus the name! It's perfect for spring and summer get-togethers when the ingredients are fresh and ripe. My supper club likes it even better with Buffett playing in the background! Serve with poppy seed dressing.

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