Start the Balsamic Glaze. Pour 1 cup balsamic vinegar into a small saucepan over medium heat. When it starts to gently boil, stir and reduce heat to low. Cook for about 25 minutes, until thickened considerably and reduced. Make sure to stir occasionally. Remove from heat and let cool completely.
While the Balsamic Glaze reduces, prepare the bacon. Line a large sheet pan with parchment paper. Place the bacon on the sheet pan in a single layer. Place the bacon in the oven and turn the oven on to 375° F. Bake for 18-20 minutes, or until brown and crisped to your liking. Remove from oven and use tongs to put the bacon strips on a paper towel lined plate to drain the fat. Once cool, crumble the bacon into bits.
Make the Ranch Dressing: in a small bowl, combine the mayo, lemon juice, apple cider vinegar, onion powder, garlic powder, dill, parsley, sea salt, and fresh ground black pepper. Stir. Taste and add more sea salt or pepper if desired. If the dressing is not thin enough for your liking, add a little unsweetened almond milk. Refrigerate until ready to use.
Assemble the salads: place one lettuce quarter on a plate. Spoon some Ranch Dressing over each wedge. Add the bacon bits, tomatoes, and red onion. Spoon a little of the Balsamic Glaze (you will have leftover Glaze) over each wedge. Serve immediately and enjoy!
