1 med. onion, thinly sliced
1 c. green pepper, coarsely chopped
2 c. tomato, coarsely chopped
4 slices bacon
1/4 c. vinegar
1 tsp. chili powder
1/2 tsp. salt
2 to 3 drops Tabasco sauce
Separate onion slices into rings. Place in salad bowl with peppers and tomato. Fry bacon until crisp. Drain. Pour off all but 2 tablespoons drippings from skillet. Stir vinegar, chili powder, salt and Tabasco into drippings; heat to boiling. Pour over vegetables and toss lightly. Sprinkle crumbled bacon on top. Serve with slotted spoon. Makes 6 servings.
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