Makes 24 skewers; can be multiplied.
6 slices bacon
24 cherry tomatoes
72 1-inch square pieces of iceberg lettuce
2 Tbsp mayonnaise (use gluten-free if needed)
1 tsp wasabi paste (or 1/2 tsp wasabi powder)
1/2 tsp rice vinegar
1/4 tsp fresh black pepper
Cook the bacon, either on the stovetop or in the oven. Be sure to stop the cooking while the bacon is still pliable. (I like to use pre-cooked bacon, which I microwave for 45 seconds rather than the full 1 minute.) Blot the extra bacon grease with a paper towel, and cut into 1/2-inch pieces.
Thread the tomatoes, bacon, and 3 squares of lettuce on small skewers.
In a small bowl, whisk together the mayonnaise, wasabi, rice vinegar and black pepper. You can do this earlier in the day, and refrigerate until you're ready to serve.