Prepare the Vegetables: Rinse your iceberg or romaine lettuce under cool water. Cut the lettuce head into quarters to create beautiful wedges that are both crisp and refreshing.

Cook Bacon: In a skillet over medium heat, fry bacon until it’s crispy and golden brown—about 5-7 minutes. Drain the cooked bacon on paper towels to remove excess grease, then crumble it into bite-sized pieces.

Make the Dressing: In a mixing bowl, combine Whole30 mayo, minced garlic, lemon juice, olive oil, chopped parsley, and red wine vinegar. Whisk until creamy and smooth; season with salt to taste.

Assemble the Salad: On a large plate, lay the lettuce wedges flat. Generously sprinkle gluten-free croutons, cherry tomatoes, crumbled bacon, blue cheese, and marinated onions on top, allowing each ingredient to showcase its vibrant color.

Finish with Dressing: Drizzle the creamy dressing lovingly over the assembled salad, and for an extra touch, garnish with additional fresh herbs.