1) In a medium skillet over medium heat; fry the bacon slices until slightly crisp, 5-8 minutes. Drain on paper towels and set aside to cool.
2) Mix together the mayonnaise, sour cream, cheddar, buttermilk, parsley, dill, garlic powder, pepper and vinegar in a medium bowl until smooth. Finely chop half of the bacon and throw into the bowl with the dressing. Rough chop the other half of the bacon and reserve for garnish.
3) Transfer the halved romaine hearts to plates and spoon a good portion of dressing over the top of each; then sprinkle on the chopped tomatoes and reserved bacon.
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|Serving Size: 1 Serving (515g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 487 (78%)|
|Amt Per Serving||% DV|
|Total Fat 54.1g||72 %|
|Saturated Fat 16.7g||83 %|
|Monounsaturated Fat 13.6g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 85.5mg||26 %|
|Sodium 1106.8mg||38 %|
|Potassium 1084.2mg||29 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 7.1g||29 %|
|Sugars, other 12.5g|
|Protein 16.6g||24 %|
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Calories per serving: 621
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