Rosemary Bacon, Lettuce, and Tomato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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:
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.
2. Mix yogurt, cheese, garlic, salt, pepper, and 2 tbsp. water in a medium bowl.
3. Divide lettuce wedges among 4 plates. Drizzle 3 tbsp. dressing over each portion. Top with avocado, tomatoes, and bacon.
4. Note: Nutritional analysis is per serving.
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