Mexican salad
1 servings
Ingredients
| Quantity | 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 |
Directions
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.
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