Annabelle Breakey
YieldsServes 4
AuthorApril Cooper,

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.

Rosemary Bacon, Lettuce, and Tomato Salad