BLT Salad w/ Greek Yogurt Dressing
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|12 oz||pasta of choice, cooked and drained|
|12 oz||lean bacon|
|1 clove||garlic, minced|
|5 c||romaine lettuce head, chopped|
|1 Tbsp||freshly chopped thyme|
|1 Tbsp||freshly chopped rosemary|
|1/4 c||greek yogurt, plain|
Cook the pasta in a large pot of salted boiling water as the label directs. I add thyme, rosemary, garlic and oil. Drain and rinse with cold water.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Crumble bacon into bite-sized pieces; set aside. Keeping 1/4 of a cup to garnis. Discard all but 3 tablespoons drippings from the pan.
Mix the mayonnaise and greek yogurt with the pasta until evenly combined. Season with salt and pepper. Toss with the lettuce and cut up tomatos coating completely.
Once bacon is cool toss in all but 1/4 cup mixing up and coating all the ingredients. Garnish with sprigs of Rosemary, Thyme and the 1/4 cup of bacon.