Ingredients
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1/2 cup plain nonfat yogurt (not greek)
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1/4 cup light mayonnaise
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1 tbsp lemon juice
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1 clove garlic
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3 tbsp low-fat milk
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1 tbsp Worcestershire sauce
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4 oz blue cheese
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2 tsp olive oil
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1 (4 oz) pkg diced pancetta
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4 small romaine hearts
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1 tbsp finely chopped chives
Steps
1
In a food processor, pulse the yogurt, mayonnaise, lemon juice, garlic, milk, and Worcestershire sauce until smooth.
2
To food processor, crumble in the blue cheese and pulse to incorporate, leaving some chunks. Season with salt and pepper to taste. Transfer to a bowl. Cover and refrigerate until ready to serve.
3
In an 8-inch nonstick skillet, combine the oil and pancetta. Cook on medium until fat renders and pancetta is crispy, stirring often, about 5 min. Transfer pancetta to paper towel-lined plate.
4
Halve the romaine hearts lengthwise and arrange on a large platter. Drizzle with blue cheese dressing. Scatter pancetta on top and garnish with the chives.
