Recipe for Mexican Salad


2 large green peppers, cut into 1-inch chun; ks
1 medium onion, cut into chunks
4 medium tomatoes, peeled and cut into chunk; s
1/2 cup celery, chopped
4 slice bacon, fried crisp and crumbled
4 each hard-cooked eggs, sliced
1/2 teaspoon salt
1 teaspoon chili powder
1/2 cup vinegar


Chop vegetables. Fry bacon until crisp; remove. Chop and add to vegetables. To bacon fat in skillet, add vinegar, salt and chili] powder. Mix well and pour over vegetables. Serve on shredded lettuce.

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