In a skillet over medium heat, cook the bacon until crispy, about 5–7 minutes. Alternatively, bake in the oven at 400°F (200°C) for 15–20 minutes. Once cooked, place on a paper towel to absorb excess grease.

In a medium bowl, add 1 cup of low-fat cottage cheese as the creamy base. Smooth it out evenly.

Carefully layer the diced tomato over the cottage cheese, distributing it evenly.

Sprinkle the crumbled bacon evenly over the diced tomatoes.

Add the shredded romaine lettuce over the bacon layer.

In a small bowl, combine the mayonnaise (if using) and Dijon mustard. Season with salt, pepper, garlic powder, and smoked paprika to taste.

Drizzle the prepared sauce over the assembled ingredients.

Garnish with freshly chopped chives or parsley.

Serve immediately to appreciate the fresh flavors.