1 head of Iceburg lettuce
4 strips Applewood Smoked bacon, fried and diced
1/2 cup grape tomatoes, sliced in half
1/3 cup sliced red onion
1/3 cup crumbled blue cheese
1 pkg Hidden Valley Ranch dressing mix, prepared as directed (not the buttermilk version, and I like to add extra milk to thin it out - make it to your desired consistency)
Freshly ground black pepper
Bang the head of lettuce, core side down once or twice, and remove the core. Peel off the outer layers of lettuce, and slice in half. Then slice each half into 4 pieces - 2 to a plate. Divide the cheese, onions, bacon, and tomatoes evenly, drizzle with dressing, grind some pepper over top and serve.