Add 4 thick cut slices of smoked bacon to a non-stick aluminum foil lined pan and place in a preheated oven. Set the timer for 15 minutes, turn the bacon halfway through cooking.
Remove bacon to a paper towel, cut into 1/2" sized pieces and reserve until ready to use.
Cut 1/2 head iceberg lettuce into chunks and add to a medium sized mixing bowl.
Slice plum tomatoes and green onions and set aside until ready to serve.
Dressing
Combine 1/2 cup ketchup, 1/4 cup white vinegar, 1/4 cup sugar, 1 tbsp Worcestershire sauce and 1/2 cup vegetable oil in a jar with a tight-fitting lid and shake to combine. Season with kosher salt and freshly ground black pepper and shake again.
Serving
Drizzle half of the dressing along the inside of the bowl and toss with half of the lettuce to combine.
Add 1/2 cup chopped green onions, 8 baby plum tomatoes, halved and add the remaining lettuce. Toss to combine.
Add a portion of the salad to a serving plate, top with half of the blue cheese per serving and drizzle with the remaining dressing.
