4 slices bacon
1 head Iceberg lettuce, cut into wedges
1 cup cherry tomatoes, cut in half
½ small red onion, thinly sliced
½ cup plain sour cream or plain Greek yogurt
½ cup mayonnaise
6 oz blue cheese, crumbled and divided
1 T fresh squeezed lemon juice
1 to 3 T milk
Sea salt and freshly ground black pepper
Cook bacon until crisp. Crumble and set aside.
Core the lettuce and place on 4 salad plates.
Evenly divide the tomatoes and red onion on top of each plate.
Whisk together the sour cream or yogurt and mayonnaise in a medium bowl.
Add most of the crumbled blue cheese. Mash and mix with a fork until fairly smooth, but not completely smooth.
Stir in the lemon juice and as much milk as needed.
Season to taste with salt and pepper.
Spoon some dressing on top of each wedge, add the rest of the blue cheese, and sprinkle with crumbled bacon.