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.