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
1 head iceberg lettuce, cored and cut into 16 wedges (I use something 'greener'.)
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.