BLT Salad w/ Greek Yogurt Dressing (Maya Turnor Recipe)

Ingredients 12 oz pasta of choice, cooked and drained 12 oz lean bacon 3 medium tomatoes 1 clove garlic, minced 5 c romaine lettuce head, chopped 1 Tbsp freshly chopped thyme 1 Tbsp freshly chopped rosemary 1/2 c mayonnaise 1/4 c greek yogurt, plain

DIRECTIONS: 1 Cook the pasta in a large pot of salted boiling water as the label directs. Add thyme, rosemary, garlic and oil to the boiling water while cooking. Drain and rinse with cold water. 2 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 garnish. Discard all but 3 tablespoons drippings from the pan.

3 Mix the mayonnaise, Greek yogurt and reserved 3 Tbsp bacon drippings with the pasta until evenly combined. Season with salt and pepper. Toss with the lettuce and cut up tomatoes coating completely. 4 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.

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