I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Saturday, August 6, 2011

Rosemary BLT Salad

Serves 4

8 strips bacon, chopped
1 Tb chopped fresh rosemary leaves

1/2 C Greek yogurt
1/2 C crubled blue cheese
1 garlic clove, minced
salt/pepper

1 head iceberg lettuce, cored and cut into 16 wedges (I use something 'greener'.)
1 avocado,chopped
1 C halved grape or cherry tomatoes

Cook bacon until crisp, drain, and sprinkle with rosemary.

Mix yogurt, cheese, garlic, salt, pepper and 2Tb water.

Divide lettuce among 4 plates, drizzle 3Tb dressing over each portion.  Top with avocado, tomatoes, and bacon.

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