- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 794
- Total Fat
- 79 g
- Saturated Fat
- 21 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 14 g
- Cholesterol
- 91 mg
- Sodium
- 878 mg
- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 794
- Total Fat
- 79 g
- Saturated Fat
- 21 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 14 g
- Cholesterol
- 91 mg
- Sodium
- 878 mg
Ingredients
Directions
- In a medium skillet over medium heat, fry the bacon slices until slightly crisp, 5 to 8 minutes. Drain on paper towels and set aside to cool.
- Mix together the mayonnaise, sour cream, Cheddar, buttermilk, parsley, dill, garlic powder, pepper and vinegar in a medium bowl until smooth. Finely chop half of the bacon and throw into the bowl with the dressing. Rough chop the other half of the bacon and reserve for garnish.
- Transfer the halved romaine hearts to plates and spoon a good portion of dressing over the top of each, then sprinkle on the chopped tomatoes and reserved bacon.
