Prep Ahead:

Toast the bread

• Preheat your oven to 400°F.
• Toss the bread cubes with olive oil and garlic powder
• Spread them on a baking sheet and toast for 10–12 minutes, until golden and crispy.
• Let cool, then transfer to a sealed container or lage ziplock bag and store in a cool, dry place for up to 1 week.

Cook the bacon

• Cook the bacon in a skillet over medium heat until crispy.
• Transfer to a paper towel-lined plate, then crumble or chop into bite-sized pieces.
• Transfer the cut bacon to a sealed container and store in the fridge for up to 5 days.

Make the dressing

• Combine the dressing ingredients in a bowl, adding salt and pepper to taste.
• Transfer the dressing to a sealed container and store in the fridge for up to 1 week.

Prepare From Prepped:

• Chop the iceberg lettuce and transfer to a large mixing bowl.
• Add the chopped bacon, croutons, sliced cherry tomatoes, and shaved parmesan.
• Toss gently to mix, then drizzle with the salad dressing and toss again to coat the ingredients with the dressing lightly.
• Serve immediately.

Make From Fresh:

• Make the croutons according to Step 1-3 in “Prep Ahead” and set aside to cool while you prep the remaining ingredients.
• Cook the bacon according to Step 5-6 in “Prep Ahead” and set aside while you prep the remaining ingredients.
• Make the dressing according to Step 8 in “Prep Ahead”
• Chop the iceberg lettuce and transfer to a large mixing bowl.
• Add the chopped bacon, croutons, sliced cherry tomatoes, and shaved parmesan.
• Toss gently to mix, then drizzle with the salad dressing and toss again to coat the ingredients with the dressing lightly.
• Serve immediately.