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1. In a very large skillet cook bacon in batches over medium heat until crisp. Drain bacon on paper towels; when cool, coarsely crumble or chop bacon. Set aside.
2. In the bottom of a 3- to 4-quart glass bowl, arrange half of the Garlicky Focaccia Croutons. Top with half of the romaine and half of the spinach. Top with half of the tomato slices and half of the bacon. Spread half of the Dilled Avocado Dressing over the bacon, sealing dressing to the edge of the bowl. Repeat layers, ending with the dressing. Cover bowl tightly with plastic wrap. Chill for up to 8 hours.
1. In a blender or food processor combine the avocado, mayonnaise, sour cream, lemon juice, fresh dill, milk, garlic salt, and ground black pepper. Cover and blend or process until smooth.