1 lb. ripe avocados
4 stalks celery, sliced
3 to 4 eggs, hard cooked & sliced
2 tomatoes, cut into wedges
1/2 lb. bacon

Fry bacon crisp. Crumble onto sliced avocados, tomatoes and celery. Make vinegar dressing (below) and pour over salad. Let stand for 2 hours.

VINEGAR DRESSING:

5 tbsp. oil
2 tbsp. tarragon vinegar
1 clove garlic, crushed
2 tbsp. French mustard
Salt (to taste)
Pepper (to taste)