Serves 2; can be multiplied.
For the dressing:
3 Tbsp mayonnaise
2 Tbsp plain low-fat or nonfat yogurt
10 large fresh basil leaves, roughly chopped (to make 2-3 Tbsp)
1 tsp agave nectar
1 Tbsp water
1/4 tsp each: kosher salt and fresh black pepper
For the salad:
3 slices bacon, cooked, torn into 1-inch pieces
1 large ripe tomato, diced
3-4 cups lettuce (use your favorite: mixed baby greens, romaine, etc.), chopped into bite-size pieces
In a small blender, combine all of the ingredients for the dressing, and process until the dressing turns a light green and everything is well mixed.
Add the bacon, lettuce and tomato to a large bowl. Pour on just as much of the dressing as you need, and not more (you might have a bit left over), to moisten the salad without drowning it.
Serve immediately. To make ahead, refrigerate the dressing and salad ingredients separately, and combine when you're ready to serve.