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 bite-size salad greens 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 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. Makes 4 to 6 servings ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.