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Categories: Quick and easy, Salads

Tomato-bacon-avocado salad

Tomato-bacon-avocado salad
Bryan Chan / Los Angeles Times

Like any old reader, I don't take well to change. But there's redesign and then there's desecration. When I opened a recent Taste of Home, America's most reliably gritty food magazine, it had been invaded by a glossy opening spread ... Read more

Total time: 15 minutes | Serves 4
Note: Adapted from Cook's Country, August/September 2005, in which it is called "Bring Home the Bacon" tomato salad.
  • 1 tablespoon plain yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon milk
  • 1/2 small garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound tomatoes (about 3), cored and cut into 1-inch chunks (or 1 pound cherry or grape tomatoes, halved)
  • 1 ripe but still firm avocado, diced
  • 8 slices bacon, cooked until crisp, drained well and crumbled
  • 1 head Bibb lettuce, leaves separated but left whole

Step 1Whisk together the yogurt, mayonnaise, milk, garlic and salt and pepper in a small bowl.

Step 2Place the tomatoes, avocado and bacon in a large bowl and pour the dressing over. Toss until evenly coated. Adjust seasonings.

Step 3Line a serving bowl with lettuce leaves and fill with salad. Serve.

Each serving:
205 calories; 8 grams protein; 10 grams carbohydrates; 5 grams fiber; 16 grams fat; 3 grams saturated fat; 17 mg. cholesterol; 473 mg. sodium.
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