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    You are in: Home / Recipes / Sunset Magazine's Rosemary, Bacon, Lettuce, and Tomato Salad Recipe
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    Sunset Magazine's Rosemary, Bacon, Lettuce, and Tomato Salad

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Cookgirl's Note:

    What a BLT sandwich hopes to be when it grows up. If you don't have access to good appelwood bacon, don't panic-use standard. I added a very small pinch of smoked salt (Salish) to the bacon strips before frying attempting to mimic that outdoors-y/applewood scent and taste. When garden tomatoes are abundant, substitute an heirloom variety for the grape or cherry tomatoes or look for them at your local farmers' markets. From Sunset western edition, July 2011. Happy Summer!

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    Units: US | Metric


    • 1/2 cup Greek yogurt (we always use Nancy's- read *Note below)
    • 1/2 cup crumbled blue cheese (I think feta would make a fine substitute, too, as an afterthought)
    • 1 garlic clove, finely minced
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon pepper
    • 2 tablespoons water



    1. 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. Let drain covered in the refrigerator until thickened. This usually takes less than a hour to complete.
    2. 2
      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.
    3. 3
      Dressing: Stir together the Greek yogurt, feta cheese, garlic, salt, pepper, and 2 tablespoons water in a medium bowl. Note: if you prefer your dressing not quite as thick, add a little bit of milk or cream.
    4. 4
      Divide lettuce wedges among 4 salad plates.
    5. 5
      Drizzle 3 tablespoons dressing over each portion.
    6. 6
      Garnish top with avocado, tomatoes, and bacon.

    Ratings & Reviews:


    Nutritional Facts for Sunset Magazine's Rosemary, Bacon, Lettuce, and Tomato Salad

    Serving Size: 1 (264 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 240.8
    Calories from Fat 177
    Total Fat 19.7 g
    Saturated Fat 6.6 g
    Cholesterol 23.5 mg
    Sodium 606.0 mg
    Total Carbohydrate 10.6 g
    Dietary Fiber 5.5 g
    Sugars 4.0 g
    Protein 8.0 g

    The following items or measurements are not included:

    Greek yogurt

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