2 large heirloom tomatoes, sliced
1 avocado, peeled, pitted and diced
1 cup Buttermilk dressing
8 slices bacon, cooked until crisp, then crumbled
Leaves from 1 head butter lettuce
Divide the butter lettuce leaves among four salad
plates. Top with the tomato slices, sprinkle with the avocado, and drizzle each
plate with 1.4 cup buttermilk dressing. Top each plate with crumbled bacon.