Total Time
Prep 15 mins
Cook 0 mins

A zesty twist on an old favorite from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition


  1. Slice or chop peppers, onions and tomatoes; arrange attractively on lettuce leaves.
  2. Dice bacon and fry until crisp; add chili powder, salt and vinegar and bring to the boil.
  3. Pour over salad and serve at once.


Most Helpful

A nice salad to serve with a Mexican themed dinner. I used 2 green bell peppers, 2 medium tomatoes and only a few onion slices for 4 individual servings sitting on top of red leaf lettuce. I decided to use a white wine vinegar which had just the right amount of tartness. I did add a couple of avocado slices to the finished salads. Thanks Molly!

PaulaG September 30, 2007

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