Salads:

South of the Border Salad

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Ingredients

1 medium onion, thinly sliced
1 cup coarsely chopped green pepper
2 cups coarsely chopped tomato
4 slices bacon
1/4 cup vinegar
1 teaspoon chili powder
1/2 teaspoon salt
2 to 3 drops red pepper sauce

Instructions

Separate onion slices into rings, place in salad bowl with green pepper and tomato. Fry bacon until crisp, remove and drain. Pour off bacon drippings, reserving 2 tablespoons in skillet. Stir in vinegar, chili powder, salt and red pepper sauce into drippings; heat to boiling. Pour over vegetables and toss lightly. Crumble bacon and sprinkle on top. Serve with a slotted spoon. Makes 6 servings.

Diane Comins
Moline