Begin by selecting a fresh head of iceberg or romaine lettuce, cutting it into quarters, rinsing under cold water, and drying with a towel.

Cook slices of bacon in a large skillet over medium heat until crispy and golden, about 8-10 minutes. Drain on paper towels and crumble.

Combine olive oil, lemon juice, Whole30 mayo, salt and pepper in a blender or mixing bowl and blend until smooth.

On serving plates, place one lettuce wedge at the center, layer with croutons, crumbled bacon, cherry tomatoes, and blue cheese crumbles, finishing with marinated onions.

Drizzle with the creamy dressing and garnish with chopped chives or herbs. Serve immediately.