Rosemary Bacon, Lettuce, And Tomato Salad

• 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. 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.
4. Note: Nutritional analysis is per serving.

bacon, rosemary, lowfat, blue cheese, garlic, kosher salt, pepper, wedges, avocado, tomatoes

Taken from www.myrecipes.com/recipe/rosemary-bacon-lettuce-salad (may not work)