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1
Cook bacon in 10-inch skillet over medium heat,
turning occasionally, until crisp; drain and
crumble.
2
Mix oil, vinegar, salt, pepper and red pepper
sauce. Pour over avocados in medium bowl; toss.
Stir in bacon, tomatoes and onion. Cover and
refrigerate about 2 hours.
3
Just before serving, place on salad greens, using
slotted spoon.
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