| 6 | slices bacon |
| 3 | tablespoons vegetable oil |
| 1 | tablespoon white vinegar |
| 1/2 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 3 | drops red pepper sauce |
| 2 | medium avocados, cubed |
| 2 | medium tomatoes, cut into 1/2-inch pieces |
| 1 | small onion, chopped (1/4 cup) |
| 4 | to 6 cups salad greens in bite-size pieces |
| 1. | Cook bacon in 10-inch skillet over medium heat, turning occasionally, until crisp; drain and crumble. |
| 2. | Mix oil, vinegar, salt, pepper and red pepper sauce. Pour over avocados in medium bowl; toss. Stir in bacon, tomatoes and onion. Cover and refrigerate about 2 hours. |
| 3. | Just before serving, place on salad greens, using slotted spoon. |
|
| Avocados are a top-notch source of monounsaturated fatty acids. Enjoyed in moderation, these green-fleshed fruits can be a delicious part of a heart-healthy diet. |
|
| Hurry things along by purchasing 6 slices of already-cooked bacon from your grocery store’s meat section. |
Nutrition Information:
315 ( 260 ); 29 g ( 5 g); 10 mg; 480 mg; 13 g ( 6 g); 6 g 46 %; 48 %; 4 %; 12 % 3 ; 5