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Oozing-Brain Salad

Yield 8 Servings

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

Nutrition Information

  • calories 180
  • fat 14 g
  • satfat 4 g
  • protein 10 g
  • carbohydrate 6 g
  • fiber 1 g
  • cholesterol 30 mg
  • sodium 649 mg

How to Make It

  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.