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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A zesty twist on an old favorite from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
3 green bell peppers, seeded |
4 medium tomatoes |
1 medium onion |
4 slices bacon, diced |
1 teaspoon chili powder |
1/4 teaspoon salt |
1/3 cup vinegar |
lettuce leaf (i like to use a pretty leaf lettuce) |
Directions:
1. Slice or chop peppers, onions and tomatoes; arrange attractively on lettuce leaves.
2. Dice bacon and fry until crisp; add chili powder, salt and vinegar and bring to the boil.
3. Pour over salad and serve at once.
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