Yield
8 Servings

How to Make It

Step 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

Step 2

Cook bacon in skillet over medium heat until crisp, 8 minutes. Drain on paper towel- lined plate.

Step 3

Place lettuce wedges on salad plates. Drizzle each with dressing, sprinkle with bacon and cherry tomatoes, and serve.

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