MEXICAN SALAD 
2 med. tomatoes cut in chunks
1 lg. green pepper, 1/2 inch chunks
1/2 c. chopped celery
2 tbsp. sliced green onion
2 slices bacon, crisp and crumbled
2 hard boiled eggs, sliced
1/4 c. vinegar
1/4 tsp. salt
1/4 tsp. chili powder

Combine the first 6 ingredients, heat vinegar, salt and chili powder to boiling. Pour this mixture over the vegetable mixture, toss, serves 4.

 

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