Summer Salad Recipe
Ingredients
| Tomatoes | 4 | |
| 1 medium-sized onion, chopped fine | ||
| Jalapeno peppers | 2 To taste | |
| Avocados | 2 | |
| Salt and white pepper, to taste | ||
| Rosemary | 1 Teaspoon | |
| Olive oil | 1 Cup (16 tbs) | |
| White vinegar | 1/4 Cup (16 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.
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.
Chef
