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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3/4 cup plain nonfat yogurt |
1/3 cup light mayonnaise |
1 cup tightly packed fresh basil leaves |
1/4 cup grated parmesan |
2 tablespoons lemon juice |
1/2 clove garlic, chopped |
1/4 teaspoon salt |
6 ounces bacon, chopped |
2 small heads iceberg lettuce, cut into 4 wedges each, with some core attached to wedges |
1 cup cherry tomatoes, coarsely chopped |
Directions:
1. Blend yogurt, mayonnaise, basil, Parmesan, lemon juice, garlic and salt in a blender until smooth. Scrape into a bowl, cover with plastic; refrigerate for up to 1 day
2. Cook bacon in skillet over medium heat until crisp, 8 minutes. Drain on paper towel- lined plate.
3. Place lettuce wedges on salad plates. Drizzle each with dressing, sprinkle with bacon and cherry tomatoes, and serve.
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