Yield: 1 servings
Measure | Ingredient |
---|---|
2 larges | Green peppers, cut into 1-inch chunks |
1 medium | Onion, cut into chunks |
4 mediums | Tomatoes, peeled and cut into chunks |
½ cup | Celery, chopped |
4 slices | Bacon, fried crisp and crumbled |
4 eaches | Hard-cooked eggs, sliced |
½ teaspoon | Salt |
1 teaspoon | Chili powder |
½ cup | Vinegar |
FROM: ARIZONA COOKBOOK
Chop vegetables. Fry bacon until crisp; remove. Chop and add to vegetables. To bacon fat in skillet, add vinegar, salt and chili] powder. Mix well and pour over vegetables. Serve on shredded lettuce.