6 slices bacon, cooked and crumbled

1 large head romaine lettuce, chopped

1 cup cherry tomatoes, halved

1/2 cup shredded cheddar cheese

1/2 cup croutons

1/4 cup red onion, thinly sliced (optional)

1/2 cup ranch dressing (store-bought or homemade)

Salt and pepper to taste

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Cook bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble.

In a large bowl, combine chopped lettuce, tomatoes, cheese, croutons, and red onion.

Add the crumbled bacon on top.

Drizzle with ranch dressing and toss gently to coat.

Season with salt and pepper to taste.

Serve immediately for best texture.

Cook bacon in the oven (400°F for 15–18 minutes) for even crispiness and less mess.
Use cold, crisp lettuce for the best texture.
Add dressing just before serving to avoid soggy salad.
For extra flavor, try freshly cracked black pepper or a squeeze of lemon.