• 1 large head of iceberg lettuce
  • 1 cup dairy free ranch
  • 8 slices bacon, cooked and crumbled
  • 20 cherry tomatoes, quartered
  • 2 tbsp chopped dill
4 Servings
Prep Time 10 mins
Servings 4 wedges


  • Remove the softer or bruised outer leaves from the lettuce. Cut the lettuce into 4 wedges, leaving the stem in-tact so the wedges hold together.
  • Pour the dressing over the wedges, then top with bacon, tomato, and chives. Serve cold.