First, cook your bacon and make the croutons:

1. Preheat the oven to 375 degrees F. Get out 2 baking sheets and line one with foil.
2. Arrange slices of bacon on the foil-lined baking sheet closely together but not overlapping.
3. Put bacon in the oven for 25-30 minutes, or until bacon has reached your desired crispness.
4. Right after you pop the bacon in the oven, start on the croutons. In a large bowl, combine diced bread, olive oil, salt, pepper, and herbs (if using).
5. Stir to coat well and spread the bread out on the remaining baking sheet. Give the baking sheet a shake to distribute the bread well. (You don’t want any large clumps)
6. Put the croutons in the oven with the cooking bacon and bake croutons 10-15 minutes, or until they’re golden. I like to stir my croutons halfway through the cook time to allow them to cook evenly.
7. Let croutons cool slightly and crumble the crisped bacon for your salad.

When the bacon and croutons are done, assemble your salad:

1. Add lettuce to a large bowl.
2. Top with croutons, crisped & crumbled bacon, tomatoes, avocado, green onion, and fresh herbs.
3. Drizzle with ranch dressing and stir to coat.