- 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
- 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.