Avocado and Tomato Salad (Ensalada de Guacamole) 6 slices bacon 3 tablespoons vegetable oil 1 tablespoon vinegar 1/2 teaspoon salt 1/8 teaspoon pepper 3 drops red pepper sauce 2 medium avocados, peeled and cubed 2 medium tomatoes, cut into 1/2-inch pieces 1 small onion, chopped Salad greens Fry bacon until crisp; drain and crumble. Mix oil, vinegar, salt, pepper and red pepper 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. Yields 4 to 6 servings.