Prepare the ranch dressing. It does taste better if you let it sit in the fridge for a few hours, but it's also fine to serve it right away.

Cut bacon into small pieces (I use kitchen shears) and fry until crispy. Once bacon is cooked, place onto a paper towel lined plate to soak up extra grease.

Cut iceberg lettuce into quarters.

Drizzle dressing over wedges and then sprinkle on the bacon. Garnish with a slice of lemon if desired.