Bake them on a cookie sheet at 350° for 15 minutes
Creamy Mayo Dressing
Place all of the ingredients into a jar with a lid.
Cover tightly and shake until completed combined.
Store in refrigerator until ready to use.
Preparation:
Cook the bacon (see notes for oven-baked bacon).
Slice cherry tomatoes in half or quarters depending upon the size.
Rinse iceberg lettuce in cool water, pat dry with a paper towel, and tear into bite-sized pieces.
Assemble Salad:
Place iceberg lettuce onto a large platter.
Top with pieces of crispy bacon, cherry tomatoes, and croutons.
Drizzle with creamy mayo dressing or serve the dressing on the side.
Notes
I highly recommend only using iceberg lettuce for this dish.
If you have not added salad dressing to the entire platter, you can save any leftovers in a covered container in the refrigerator for up to 2 days. I recommend removing the crouton before refrigerating as they will turn soggy.
Bacon Cooking Tip: Crumple a large piece of aluminum foil in your hands, straighten out the foil and place it on a large cookie sheet. Add the sliced bacon strip so that they are not touching each other. Bake at 375° for 15 minutes, flip the slices of bacon over and cook for another 10-15 minutes.
You can cook the bacon and make the crouton up to 2 days in advance. Store baked croutons and bacon in separate zip-top bags until ready to use.