Oozing-Brain Salad

• 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.

nonfat yogurt, light mayonnaise, tightly packed fresh basil, parmesan, lemon juice, clove garlic, salt, bacon, wedges, cherry tomatoes

Taken from www.myrecipes.com/recipe/oozing-brain-salad (may not work)