Begin by cutting your iceberg or romaine lettuce into four wedges. Gently rinse each wedge under cold water to remove any dirt, then pat them dry with a clean kitchen towel.

In a large skillet over medium heat, cook the bacon strips until crispy, about 5–7 minutes. Transfer to a paper towel-lined plate to drain, then chop or crumble.

In a mixing bowl, blend together the Whole30 mayo, pressed garlic, olive oil, lemon juice, and red wine vinegar until smooth and creamy.

On a large serving platter, place each lettuce wedge upright. Layer with crumbled bacon, blue cheese, halved cherry tomatoes, and croutons.

Top each wedge with marinated red onions, distributing evenly for color and flavor.

Drizzle dressing over each wedge generously before serving.