Stretch this economical BLT Salad during tomato season by finely chopping the bacon, onion and lettuce. Mix in the mayonnaise dressing and serve in hollowed tomatoes. It makes a great buffet dish, too.
1 lb bacon strips
1 small onion, thinly sliced
1 head of iceberg lettuce, cut into small pieces
3 medium tomatoes, chopped
2/3 cup mayonnaise
2 Tbsp cider vinegar
2 Tbsp sugar (optional)
1/2 tsp crushed black peppercorns
Fry bacon in a large skillet over medium heat until almost crisp, about 5 minutes. Drain; let cool. Crumble.
Mix lettuce, tomatoes and onion in a large salad bowl. Sprinkle bacon over top.
For dressing, mix mayonnaise, vinegar, sugar and crushed peppercorns in a small bowl.
Drizzle dressing over salad; mix well.
BLT Salad tip: To quickly and easily core iceberg lettuce, hold the head with the core facing down. Firmly knock the core on the countertop, then simply remove and discard the core.