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Summer Salad

world.food's picture
Ingredients
  Tomatoes 4
  Onion 1 Medium, chopped
  Jalapeno peppers 2
  Avocados 2
  Salt To Taste
  White pepper To Taste
  Rosemary 1 Teaspoon
  Olive oil 1 Cup (16 tbs)
  White vinegar 1⁄4 Cup (4 tbs)
  Bacon slices 4
  Iceberg lettuce head 1⁄2
Directions

Cut tomatoes in half and slice 1/4-inch thick.
Peel the onion and chop fine.
Slice the peppers very thin.
Cut avocados in half, remove pit, and peel and slice them 1/2-inch thick.
Mix ingredients together and add salt and white pepper, rosemary, olive oil, and vinegar.
Toss lightly and let stand for at least 30 minutes in the refrigerator.
Fry the bacon crisp.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Interest: 
Summer
Ingredient: 
Vegetable

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