Avocado and Tomato Salad

 

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.