Oozing-Brain Salad

Photo: NathanTheGreat

Yield: 8 Servings
Cost per Serving: $1.12
Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 180
  • Fat: 14g
  • Saturated fat: 4g
  • Protein: 10g
  • Carbohydrate: 6g
  • Fiber: 1g
  • Cholesterol: 30mg
  • Sodium: 649mg


  • 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


  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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