Mexican salad - Astray Recipes
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.
Ingredients
- 2 large Green peppers, cut into 1-inch chunks
- 1 medium Onion, cut into chunks
- 4 medium Tomatoes, peeled and cut into chunks
- ½ cup Celery, chopped
- 4 slices Bacon, fried crisp and crumbled
- 4 each Hard-cooked eggs, sliced
- ½ teaspoon Salt
- 1 teaspoon Chili powder
- ½ cup Vinegar
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