6 slices bacon
3 tbsp. vegetable oil
1 tbsp. vinegar
1/2 tsp. salt
1/8 tsp. pepper
3 drops red pepper sauce
2 med. avocados, peeled and cubed
2 med. tomatoes, cut into 1/2 inch pieces
1 sm. onion, chopped
Salad greens

Fry bacon until crisp; drain and crumble. Mix oil, vinegar, salt, pepper and red pepper sauce; pour over avocados. Toss. Stir in bacon, tomatoes and onion. Cover and refrigerate about 2 hours. Just before serving, place on salad greens with slotted spoon. 4 to 6 servings.