Ingredients
2 heads romaine lettuce, finely shredded
4 roma tomatoes, cut in wedges
2 avocados, cut in wedges
1 small red onion, cut into thin rings
1/2 cup blue cheese
8 slices bacon, fried until crisp and crumbled
DRESSING
1 cup peeled, finely chopped cucumber (seeds may be removed if they are large)
3/4 cup plus 2 tablespoons fat-free plain yogurt
3 tablespoons chopped fresh dill
1 packet Splenda
2 teaspoons lemon juice
1/8 teaspoon ground white pepper
Preparation
Place equal amounts of lettuce on four plates. Top with alternating slices of avocado and roma tomato. Place a few onion rings on and around each presentation. Sprinkle with equal amounts of blue cheese and bacon crumbles. Serve with dressing on the side.
Dressing preparation: In food processor or blender, blend 1/2 cup cucumber with remaining ingredients until smooth. Stir in remaining 1/2 cup cucumber; chill.
