Bacon, Lettuce and Tomato Salad with Aioli Dressing

recipe adapted from "Bon Appetit" magazine

serves 6 (1 points)

5 slices applewood bacon, cooked crisp

12 c. torn Romaine lettuce

8 oz. cherry or grape tomatoes, halved

1 garlic clove, crushed

3 T. fat free mayonnaise

1-1/2 T. white wine vinegar

Transfer cooked bacon to paper towel. Pour off all but 1 T. bacon drippings from skillet; reserve skillet.

Place lettuce and tomatoes in large bowl. Crumble bacon over salad. Heat bacon grease in skillet. Add garlic and cook 1 minute. Whisk in mayonnaise and vinegar until smooth. Season to taste with salt and pepper. Pour over salad and toss to coat.