• 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

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