1. Thaw bacon in the refrigerator one day before use.
2. To prepare the dressing, divide ingredients according to blender or food processor size. Place avocado pulp, yogurt, garlic, lime juice, cilantro, vegetable oil, salt and pepper in a blender or food processor. Blend and/or pulse to desired consistency. Place ¼ cup (#16 scoop) dressing into 4 oz. soufflé cup with a lid. Store in the refrigerator for up to 5 days.
3. To brown the bacon, preheat oven to 350° F. Bacon is pre-packaged on sheets of parchment paper. Line full sheet pans with an additional sheet of parchment paper. Place four parchment sheets of bacon in a single layer on each lined pan. Cook for 8-10 minutes or until bacon begins to brown.
4. Using a pizza cutter, make ½” horizontal slices into 6 pieces of bacon at a time. Portion the 6 slices into stacks for ease of salad assembly. Cool in the refrigerator to 40° F within 2 hours.
5. Place 2 packed cups of lettuce into a salad container. Top salads with bacon stacks, 1 oz. (2 fl. oz. server) cheese, and ½ cup (4 fl. oz. server) tomatoes. Serve with dressing.

CCP: Hold thawed turkey bacon, dressing and salads at 40° F or lower. Heat cooked bacon to 165° F or higher for 15 seconds.