• 1 avocado, peeled and diced
• 3 tomatoes, peeled and chopped
• 2 hard boiled eggs, diced
• 6 stuffed large green olives, sliced
• 1 small onion, finely chopped
• 4 slices bacon, cooked crisp and crumbled (leave out to make the salad vegetarian
• 1 t. lemon juice
• Salt and pepper (to taste)

Dressing:

• 2 T. red wine vinegar
• 6 T. oil (olive oil or vegetable, or a combination)
• 1 t. French mustard
• ½ t. sugar
• 1 t. salt
• Pepper (to taste)

Place the avacado in a bowl and sprinkle it with lemon juice. Add the tomatoes, eggs, olives, and onion. Cover with dressing, add salt and pepper, and toss gently. Chill. Garnish with bacon (optional) and serve.

Serves 4