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

Name: Sunset Magazine's Rosemary, Bacon, Lettuce, and Tomato Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 8 slice applewood-smoked bacon, chopped (read intro^^); 14.79 ml chopped fresh rosemary leaf (fresh *only*); 118.29 ml Greek yogurt (we always use Nancy's- read *Note below); 118.29 ml crumbled blue cheese (I think feta would make a fine substitute, too, as an afterthought); 1 garlic clove, finely minced; 2.46 ml kosher salt; 1.23 ml pepper; 29.58 ml 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); 236.59 ml grape tomatoes or 236.59 ml cherry tomatoes, cut in half

Submitted by COOKGIRl

"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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Ready In:: 25mins
Ingredients:: 11
Serves:: 4

ingredients

8 slice applewood-smoked bacon, chopped (read intro^^)
14.79 ml chopped fresh rosemary leaf (fresh *only*)
Dressing
118.29 ml Greek yogurt (we always use Nancy's- read *Note below)
118.29 ml crumbled blue cheese (I think feta would make a fine substitute, too, as an afterthought)
1 garlic clove, finely minced
2.46 ml kosher salt
1.23 ml pepper
29.58 ml water
Salad
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)
236.59 ml grape tomatoes or 236.59 ml cherry tomatoes, cut in half

directions

*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.
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.
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.
Divide lettuce wedges among 4 salad plates.
Drizzle 3 tablespoons dressing over each portion.
Garnish top with avocado, tomatoes, and bacon.