Ingredients
For The Dressing
1/2 Cup
Plain Greek Yogurt (Can Use Sour Cream)
1/2 Cup
2 Tbsp.
Milk Or Buttermilk
2 Tbsp.
1 Tsp.
Lemon Juice
1 Tsp.
2 Tsp.
Chopped Fresh Chives
2 Tsp.
1/2 Tsp.
Dried Dill
1/2 Tsp.
1/2 Tsp.
Garlic Powder
1/2 Tsp.
1/2 Tsp.
Onion Powder
1/2 Tsp.
1/4 Tsp.
Dried Parsley
1/4 Tsp.
Kosher Salt And Freshly Ground Black Pepper, To Taste
For The Salad
8 Slices
Farmer John Bacon
8 Slices
1 Head
Romaine Lettuce, Washed And Chopped (About 8 Cups)
1 Head
2 Cups
Grape Tomatoes, Halved
2 Cups
1
Large Ripe Avocado, Pitted, Peeled, And Sliced
1
2 Cups
Croutons
2 Cups
1/4
Red Onion, Thinly Sliced
1/4
Directions
First, make the dressing. In a small bowl, combine the Greek yogurt, milk, lemon juice, chives, dill, garlic powder, onion powder, parsley, salt, and pepper. Whisk until smooth. Set aside.
Place the Farmer John bacon strips in a large cast-iron or nonstick skillet and heat over medium heat. Turn the strips as needed until they reach the desired crispness, 8 to 12 minutes. Drain well on a paper-towel-lined plate.
Place the chopped lettuce in a large bowl. Add the tomatoes, avocado, croutons, and onion. Chop the cooked bacon strips and add them to the salad. Drizzle with dressing and serve immediately.
