3 med. sized tomatoes, peeled and sliced
1 onion, peeled, cut into rings
Salad greens
1/3 c. French dressing
3/4 tsp. celery seed
1/4 c. pickle relish
6 slices crisped cooked bacon, crumbled
3 hard cooked eggs, quartered

Arrange tomato slices alternately with onion rings on salad greens. Combine dressing, celery seed and pickle relish. Pour over tomatoes and onions. Sprinkle bacon on top. Garnish with egg sections. 6 servings. (Real bacon bits may be used instead of bacon you cook.)