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
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.