Saturday, February 18, 2012

BLT Salad

BLT Salad
  • 1 medium-sized head of iceberg or romaine lettuce, shredded (about 8 cups)
  • 2 large tomatoes, chopped
  • 1 pound turkey bacon lower sodium, cooked to crisp, crumbled
  • 2 cups seasoned reduced fat croutons
  • 3/4 cup plain Greek yogurt
  • 1/4 cup 1%  milk
  • 1 teaspoon garlic powder
  • 1/4 teaspoon pepper
  1. Place the lettuce on the bottom of a large salad bowl. Layer over that the tomatoes, crumbled bacon, and croutons.
  2. In a blender on medium-high speed, blend the Greek Yogurt, milk, garlic powder, and pepper. Just before serving, pour the dressing over the salad and serve, about 5 servings
Optional, add thinly sliced red onion to the salad, or add chopped yellow onion in the blender when preparing the dressing

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