Fiesta Salad

1 medium onion, thinly sliced
1 cup coarsely chopped green pepper
2 cups coarsely chopped tomato
4 slices bacon
1/4 cup vinegar
1 tsp. chili powder
1/2 tsp. salt
2 to 3 drops red pepper sauce
6 servings
Separate onion slices into rings; place in salad bowl with green pepper and tomato.
Fry bacon until crisp; remove and drain.
Pour off bacon drippings, reserving 2 tbsp. in skillet.
Stir vinegar, chili powder, salt and red pepper sauce into drippings; heat to boiling.
Pour over vegetables and toss lightly.
Crumble bacon; sprinkle on top.
Serve with a slotted spoon.