Mexican veg salad

                                                  

Sr. no       INGREDIENTS        QTY     UNITS

1.                  The all  let tore              1            no.

2.                   Green pepper              4            no.

3.                    Onion                         1            no         

4.                    Tomatoes                   6             no

5.                    Bacon                       6              no

6.                    Vinegar                      2            tsp

7.                    Salt & pepper             to taste .

8.                    Pumpkin seeds            ¼           cup

Method:

1.       Roast pepper over medium flame till skin wrap in a wet cloth for15 min.

2.       Skin dread and salt and cut into thin strips drain bacon and crumble.

3.       Add vinegar salt and pepper to the fat. The bacon may add a little chili powder to vinegar.

4.       Serve garnished with plume seeds.