Rosemary Bacon, Lettuce, and Tomato Salad

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 258
Caloriesfromfat 64 %
Protein 13 g
Fat 18 g
Satfat 6.4 g
Carbohydrate 13 g
Fiber 5.7 g
Sodium 798 mg
Cholesterol 28 mg

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

April Cooper,

July 2011
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