Rosemary Bacon, Lettuce, and Tomato Salad
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
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.
Mix yogurt, cheese, garlic, salt, pepper, and 2 tbsp. water in a medium bowl.
Divide lettuce wedges among 4 plates. Drizzle 3 tbsp. dressing over each portion. Top with avocado, tomatoes, and bacon.
Note: Nutritional analysis is per serving.
Servings Serves 4
- Amount Per Serving
- Calories 258Calories from Fat 64
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 6.4g32%
- Cholesterol 28mg10%
- Sodium 798mg34%
- Total Carbohydrate 13g5%
- Dietary Fiber 5.7g23%
- Protein 13g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.