Ingredients: 
3-4 handfuls chopped romaine lettuce
4 small tomatoes, diced in 2″ pieces (or use cherry tomatoes cut in half)
1 avocado, diced
1 tsp. fresh lime juice
3-4 slices bacon, cooked very crisp then crumbled
1 T olive oil (or slightly more if you want to use less bacon fat)
1/4 tsp. garlic puree or 1 garlic clove diced very small
two grinds fresh ground pepper
1 T balsamic vinegar or red wine vinegar
salt and fresh ground black pepper to taste

Instructions:

Tear up the lettuce and wash and spin dry in a salad spinner; then divide between two salad bowls. Cut up the tomatoes and dice the avocado; then toss the avocado with the fresh lime juice. 

Cook bacon in non-stick frying pan until it’s very crisp. Remove bacon to paper towels, blotting off fat. Remove all but 2 teaspoons bacon fat from frying pan. Crumble bacon over lettuce in salad bowls.

Add olive oil and heat for 30 seconds over medium high heat. Add tomatoes and saute one minute. Turn heat down to low, add garlic and black pepper, and cook 30 seconds more. Add vinegar, stir to coat tomatoes, and immediately remove pan from heat. Pour tomato mixture over lettuce and top with diced avocados. Season with salt and more pepper as desired, and serve right away.