BLT Salad

Deep down, I always knew bacon would be my gateway meat. That sly, sneaky, crispy, crunchy, umami-booster just can't be replicated. And this past Sunday I have finally caved.

My salad needed crunch. My meal need flavor. My entrée need...bacon. I've been contemplating returning to the dark side for a few weeks (more on that here), and well, it was time. So, with that, I proudly present my BLT Salad. Mostly healthy, slight indulgent, completely satisfying. Meat-eating friends rejoice: a new era is upon us. May we savor ever last morsel. Together.

you'll need.... BLT Salad 1/2 pint of cherry tomatoes, halved 1 large, ripe avocado, diced 2 heads of romaine lettuce, chopped 1/2 of English cucumber, diced 8 strips of bacon, crumbled Tangy Yogurt Dressing 1/2 cup of plain Greek yogurt 1/4 of a fresh lemon 1 teaspoon Worcestershire sauce 1 tablespoon mayo Pepper to taste to make...

Cook bacon until well done. I prefer the stove but you can also use the microwave. While it is cooking, chop romaine, halve tomatoes and dice cucumber. Add to large bowl. Next make the dressing: combine yogurt and mayo in a small bowl. Squeeze in the lemon, add the Worcestershire sauce, and whisk well until thoroughly combined and slightly thinned. Once bacon has crisped, drain excess oil by laying the strips on paper towel and gently blotting. While it cools, dice the avocado and add to salad. Crumble bacon on top of salad and serve with dressing on the side. Brioche or challah croutons would also be great in this dish. Makes (about) 4 servings.

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