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.