Parrothead Salad

• 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

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.

head leaf lettuce, fresh strawberries, blueberries, mango, cherry tomatoes, raisins, almonds, red onion, bacon

Taken from www.allrecipes.com/recipe/161230/parrothead-salad/ (may not work)