Rosemary Bacon, Lettuce, and Tomato Salad Recipe – Sunset Magazine

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