BLT Salad with Creamy Basil Dressing

Ingredients

• 8 slices bacon, chopped
• Half baguette
• 2 cloves garlic, halved
• 2 tomatoes
• 1 avocado
• 6 cups (1.5 L) torn romaine lettuce (about 1 small head)
• 1/2 cup (125 mL) thinly sliced red onion

Dressing

• 1/2 cup (125 mL) finely chopped fresh basil (or 1 tsp/5 mL dried)
• 1/4 cup (50 mL) plain yogurt
• 1/4 cup (50 mL) light mayonnaise
• 2 tsp (10 mL) sherry vinegar or wine vinegar
• Pinch each salt and pepper

Preparation

1. In skillet, cook bacon over medium-high heat until crisp, about 7 minutes; drain on paper towels. Meanwhile, cut baguette diagonally into 12 slices. Broil on rimmed baking sheet, turning once, until golden, about 1 minute. Rub both sides of bread with cut sides of garlic. Arrange in serving basket.
2. Cut tomatoes into 1/2-inch (1 cm) thick wedges. Peel, pit and cut avocado into 1/2-inch (1 cm) cubes.
3. In large bowl, toss together lettuce, onion and half of the dressing; arrange on 4 large plates. Top with tomato wedges and avocado; spoon remaining dressing over salad. Sprinkle with bacon. Serve with garlic toasts

Dressing

1. In bowl, whisk together basil, yogurt, mayonnaise, vinegar, salt and pepper. Set aside.