Rosemary Bacon, Lettuce, and Tomato Salad
Annabelle Breakey
How to Make It
Step 1
1
Cook bacon in a medium frying pan over medium heat until browned and crisp, about 10 minutes. Transfer to paper towels to drain and sprinkle with rosemary; set aside.
Step 2
2
Mix yogurt, cheese, garlic, salt, pepper, and 2 tbsp. water in a medium bowl.
Step 3
3
Divide lettuce wedges among 4 plates. Drizzle 3 tbsp. dressing over each portion. Top with avocado, tomatoes, and bacon.
Step 4
4
Note: Nutritional analysis is per serving.
Ingredients
8 strips applewood-smoked bacon, chopped
1 tablespoon chopped fresh rosemary leaves
1/2 cup low-fat Greek yogurt
1/2 cup crumbled blue cheese
1 garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 head iceberg lettuce (about 1 1/4 lbs.), cored and cut into 16 wedges
1 avocado, chopped
1 cup (8 oz.) halved grape or cherry tomatoes
Directions
Step 1
1
Cook bacon in a medium frying pan over medium heat until browned and crisp, about 10 minutes. Transfer to paper towels to drain and sprinkle with rosemary; set aside.
Step 2
2
Mix yogurt, cheese, garlic, salt, pepper, and 2 tbsp. water in a medium bowl.
Step 3
3
Divide lettuce wedges among 4 plates. Drizzle 3 tbsp. dressing over each portion. Top with avocado, tomatoes, and bacon.
Step 4
4
Note: Nutritional analysis is per serving.
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