A Ripe Mango

Parrothead Salad

(Serves Six)

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 chopped red onion

4 slices bacon (I recommend extra lean turkey bacon for an even healthier salad)

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 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.

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Bacon in a Skillet

Ready: 1 hour

Dietary Information Per Serving:

Calories:145

Carbohydrates: 28.3g

Cholesterol: 7mg

Fat: 3.1g

Fiber: 3.8g

Protein 4.3g

Sodium: 157mg

Recipe from AllRecipes.com.