6 Slices Bacon
3 T. Vegetable Oil
1 T. Vinegar
2 T. Vinaigrette Dressing
1/2 t. Salt
1/8 t. Pepper
3 Drops Tabasco
2 Medium Avocados, cubed
2 Medium Tomatoes, cut into 1/2″ pieces
1 Small Onion, chopped
Salad Greens
Fry bacon until crispy; drain and crumble. Mix oil, dressing, vinegar, salt, pepper and hot sauce; pour over avocados. toss. Stir in bacon, tomatoes and onion. Cover and refrigerate about 2 hours. Just before serving, place on salad greens with slotted spoon.