Dressing: In a bowl, whisk together basil, yogurt, mayonnaise, vinegar, salt and pepper. Set aside.
2
In a skillet, cook bacon over medium-high heat for about 7 minutes or until crisp. Drain on paper towels.
3
Meanwhile, cut baguette diagonally into 12 slices. Broil on a baking sheet, turning once, for about 1 minute or until golden. Rub both sides with cut sides of garlic. Arrange in serving basket.
4
Cut tomatoes into 1/2 inch thick wedges. Peel, pit and cut avocado into 1/2 inch cubes.
5
In a large bowl, toss together lettuce, onion and half of the dressing; arrange on large plates. Top with tomatoes and avocado; spoon remaining dressing over top. Sprinkle with bacon. Serve with garlic toasts.
This is very good. I used more romaine than the recipe called for as I like lots of lettuce. I used less tomatoes as i inadvertently ate most of my tomatoes. I mixed up dressing and served a drizzle over each serving when needed.
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What a great salad, you do feel like you are eating a BLT! I used more romaine. The avocado gives this salad a nice touch. Next time I will add a tad more vinegar, less mayo, and maybe some water to thin the dressing a little bit.
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Loved the flavour in this dish, particulary the dressing. I used creme fraiche as the plain yoghurt and the dressing had a really fresh light taste. Thanks for a lovely recipe!
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