Ingredients
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
Preparation
Cook bacon in 10-inch skillet over medium heat, turning occasionally, until crisp; drain and crumble.
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.
Just before serving, place on salad greens, using slotted spoon.
