In a skillet cook bacon over moderate heat, stirring occasionally, until crisp. Reserving 1 tablespoon bacon fat in skillet, drain bacon on paper towels and crumble. Cut bread into enough 3 /4 - inch cubes to measure 1 cup. Heat fat over moderately high heat until hot but not smoking and saute bread cubes with salt to taste, stirring, until; golden brown. Transfer croutons to paper towels to drain and cool.

In a small bowl whisk together garlic, lemon juice, mayonnaise, water, and salt and pepper to taste. Slice onion and halve tomatoes. Tear lettuce into bitesize pieces.

In a large bowl toss together onion, tomatoes, lettuce, half of bacon and croutons, salt and pepper to taste, and enough dressing to coat.

Divide salad between 2 plates and top with remaining croutons and bacon.

Per serving: 1051 Calories (kcal); 71g Total Fat; (58% calories from fat); 28g Protein; 85g Carbohydrate; 52mg Cholesterol; 1613mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 5 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates