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Diabetic Living Magazine
“Topped with crispy bacon and a tangy dressing, this will be your new favorite salad.”
2 tablespoons plain fat-free Greek yogurt
2 tablespoons fat-free milk
1 tablespoon light mayonnaise
¼ teaspoon coarsely ground black pepper
¼ teaspoon dried minced garlic
2 slices bacon, crisp-cooked, drained and crumbled (see Tip)
2 cups chopped romaine lettuce
1 cup chopped tomatoes
½ cup chopped cucumber
2 teaspoons balsamic vinegar
1 slice light Italian bread, toasted and cubed
1For dressing, whisk together yogurt, milk, mayonnaise, pepper and garlic in a small bowl. Stir in half of the bacon.
2In a large bowl, combine lettuce, tomatoes and cucumber. Drizzle lettuce mixture with balsamic vinegar; toss well to combine. Add toasted bread cubes; toss again. Drizzle with the dressing and top with the remaining bacon.
Tip: To bake pork bacon, place slices side by side on a rack in a foil-lined shallow baking pan with sides. Bake for 18 to 21 minutes or until bacon is crisp-cooked Drain well on paper towels.