INGREDIENTS:

4 to 6 thick-cut slices bacon, coarsely chopped
6 cups chopped romaine hearts
2 cups chopped watercress and/or arugula
1/2 cup Blue Cheese-Yogurt Dressing (see note), plus more for passing
1 cup halved cherry tomatoes
Leftover grilled steak, thinly sliced
Chopped chives, for garnish
Crumbled blue cheese, for garnish

DIRECTIONS: 

1. In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels.

2. Place the salad greens in a wide, shallow salad bowl, drizzle with a little dressing, and toss to coat.

3. Scatter with the bacon and tomatoes then top with the steak.

4. Garnish with some of the chives and blue cheese. Serve, passing additional dressing on the side.