1 head of iceberg lettuce
4 slices thick cut bacon
1/2 red bell pepper, chopped
1-2 cups ranch dressing
Cut off the very end of the core of the the iceberg. Cut into 4-6 equal wedges leaving the core intact.
Cook bacon in a skillet over medium high heat until crisp. Let drain on a paper towel and crumble.
Drizzle dressing over each wedge and sprinkle bell pepper and bacon on top. Serve ice cold!
Recipe from Theres Always Pizza at TheresAlwaysPizza.com