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Guacamole-Tomato Cup Salad
Ingredients
DirectionsFry 4 slices of bacon until crips, drain on paper towel, then crumble bacon. Remove tomato navel, core tomatoes, scoop out inside centers and chop finely. Sprinkle the insides of the tomatoes with 1/2 teaspoon of the salt. Turn the tomatoes upside down on paper towels to drain, then place in refrigerator and chill. Add onion, diced green chilies, lemon juice, and the remaining salt to the chopped tomato. Mix and chill. When it is time to serve the salad, mash the avacado mixture and stir into the tomato mixture. Do not allow to stand, or the avacaos will darken. Place the tomatoes on the bed of lettuce. Fill tomatoes with guacamole, and top them with the crumbled bacon. Serve immediately. Rate this Recipe
Review this RecipeNote: You must be a member to submit a review. Please Sign in or Sign Up. Member ReviewMochiko Chicken Very Very tasty chicken. Just like the one I had when I was in Japan. I used only one egg and added some sesame oil instead. I also added some chopped ginger. For chicken, I used boness skinless thighs. Thank you for this recipe! |
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