Rosemary Bacon, Lettuce, and Tomato Salad

Annabelle Breakey

Yield: Serves 4
Recipe from Sunset

More From Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 258
  • Calories from fat: 64%
  • Protein: 13g
  • Fat: 18g
  • Saturated fat: 6.4g
  • Carbohydrate: 13g
  • Fiber: 5.7g
  • Sodium: 798mg
  • Cholesterol: 28mg


  • 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


  1. 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. 2. Mix yogurt, cheese, garlic, salt, pepper, and 2 tbsp. water in a medium bowl.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Rosemary Bacon, Lettuce, and Tomato Salad Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy