Fruity Lettuce Salad

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  • 3 stalks romaine lettuce; rinsed, dried, and torn into bite-size pieces
  • ½ bag of fresh spinach
  • 1/2 pound fresh strawberries, sliced
  • 1/2 pound fresh blueberries
  • 1 small can mandarin oranges; drain and pat dry
  • 1 cup cherry tomatoes, halved
  • 1/2 cup raisins
  • 1/4 cup toasted slivered almonds
  • 1/4 cup chopped red onion
  • 4 slices bacon or pre-packaged bacon bits
  • Poppy Seed or Vidalia Onion Dressing
  1. Toss the lettuce, spinach, strawberries, blueberries, oranges, 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.
  3. Drizzle with dressing before serving.

Cooking With Crevolyn
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