Romaine Salad with Tomatoes and Bacon

4  slices		bacon
6  cups		head romaine lettuce, cut into strips
1		grape tomatoes, halved
4  tablespoons		scallions, sliced
1/4  cup		olive oil
1/4  cup		grated Parmesan
1  tablespoon		white wine vinegar
1/4  teaspoon		Ground Black Pepper
1/2  teaspoon		Morton Coarse Kosher Salt
2  tablespoons		Knudsen Light Sour Cream
2  tablespoons		Water

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In a skillet,cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Break into pieces when cool.
In a large bowl, toss the lettuce, tomatoes, scallions, and bacon with the dressing.
Dressing:
In a small bowl, whisk together the oil, Parmesan, sour cream, vinegar, 2 T. water and 1/4 tsp each salt and pepper.
Makes 10 tablespoons - 4 servings