Sunset Magazine's Rosemary, Bacon, Lettuce, and Tomato Salad

• 8 slices applewood-smoked bacon, chopped (read intro^^)
• 1 tablespoon chopped fresh rosemary leaf (fresh *only*)
• 12 cup Greek yogurt (we always use Nancy's- read *Note below)
• 12 cup crumbled blue cheese (I think feta would make a fine substitute, too, as an afterthought)
• 1 garlic clove, finely minced
• 12 teaspoon kosher salt
• 14 teaspoon pepper
• 2 tablespoons water
• 1 head iceberg lettuce, cored and cut into 16 wedges
• 1 avocado, peeled, pitted and chopped (drizzle with lemon juice to stop the avocado from browning)
• 1 cup grape tomatoes or 1 cup cherry tomatoes, cut in half

1. *Note: to make your own "instant" Greek-style yogurt take plain yogurt and place it in a fine mesh sieve over a bowl to collect the whey.
2. Let drain covered in the refrigerator until thickened.
3. This usually takes less than a hour to complete.
4. Cook bacon in a medium frying pan over medium heat until browned and crisp, about 10 minutes.
5. Transfer to paper towels to drain and sprinkle with rosemary; set aside.
6. Dressing: Stir together the Greek yogurt, feta cheese, garlic, salt, pepper, and 2 tablespoons water in a medium bowl.
7. Note: if you prefer your dressing not quite as thick, add a little bit of milk or cream.
8. Divide lettuce wedges among 4 salad plates.
9. Drizzle 3 tablespoons dressing over each portion.
10. Garnish top with avocado, tomatoes, and bacon.

bacon, rosemary leaf, greek yogurt, blue cheese, garlic, kosher salt, pepper, water, wedges, avocado, grape tomatoes

Taken from www.food.com/recipe/sunset-magazines-rosemary-bacon-lettuce-and-tomato-salad-459182 (may not work)