Rosemary Bacon, Lettuce, and Tomato Salad Recipe – Sunset Magazine
Rosemary Bacon, Lettuce, and Tomato Salad
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
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
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