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Annabelle Breakey Photo by: Annabelle Breakey

Rosemary Bacon, Lettuce, and Tomato Salad

Sunset JULY 2011

  • Yield: Serves 4
  • Total:30 Minutes

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.

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
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Rosemary Bacon, Lettuce, and Tomato Salad recipe

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