1 large head iceberg lettuce
2 tablespoons lemon juice, divided
½ cup blue cheese crumbles
½ cup sour cream
¼ cup milk
½ teaspoon fine sea salt
¼ teaspoon black pepper
4 slices cooked thick cut peppered bacon, crumbled
1 cup cherry tomatoes, halved
1 red onion, thinly sliced
1 package Parmesan WhispsⓇ, crumbled
- Remove outer leaves from lettuce and discard. Cut iceberg into 4 wedges. Drizzle 1 tablespoon lemon juice over top.
- In a small bowl, stir together blue cheese, sour cream, milk, salt, pepper, and remaining 1 tablespoon lemon juice.
- To serve, divide lettuce wedges among 4 plates. Drizzle with dressing and top with bacon, tomatoes, onion, and WhispsⓇ.