Mexican salad

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


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.

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