My directions filled a big salad bowl, enough for 2-3 people, but easy enough to just double or triple the ingredients for a larger family
BACON LETTUCE TOMATO SALAD
12 strips bacon (I like thick cut, applewood smoked) ~ MICROWAVE directions below
about 1/2 smaller head iceberg lettuce ~ chiffonade or thinly sliced (long serrated blade)
2 avocadoes (cubed) .............................................3-4 hard-boiled eggs (cubed or sliced)
1 very large (or 2 smaller) fresh ripe tomatoes, thinly sliced (then cut in half if really large)
4-5 fresh basil leaves (very thinly sliced)
Your choice vinaigrette dressing (I used the Basil Vinaigrette here)
MICROWAVE BACON: Put paper towels in a 9" square (or 7x12" rectangle) glass dish. Lay 6 strips of bacon on the towels. Press more towels down on top (covering the bacon). Microwave for 5 minutes. Let cool a few minutes. You can crumble by hand, but I used a kitchen scissors because I wanted even about 1" pieces. (I did 2 batches of 6 strips each. When making less bacon another time, my "rule of thumb" is 1 minute more than the number of strips)
LETTUCE: Never cut lettuce with a metal knife (unless you're using it right away) because the cut edges will turn brown. So, I cut my small head of lettuce in half with my heavy red plastic lettuce knife & put the other half lettuce in a large zip-lock bag, back in the fridge. Then chiffonade the remaining half with a long, serrated bread knife (and cut those in half).
AVOCADO: Cut in half lengthwise. Use your knife to smack down onto the pit and then pull it out. Make a lengthwise cut in each half ~ then 3-4 cuts across that. Scoop out with a knife.
Layer all ingredients in bowl ("wettest" ingredients first ~ ending with bacon and lettuce). You can do this ahead ~ waiting until just before you want to eat to add the lettuce and dressing. Then toss to serve.