Rinse, dry, and chop all the vegetables uniformly to ensure an even texture.

Fry the bacon in a skillet over medium heat until crispy, about 5–7 minutes.

In a mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, red wine vinegar, honey, salt, and black pepper until smooth.

Combine the chopped iceberg lettuce, fresh spinach, red cabbage, cherry tomatoes, cucumber, and red onion in a large bowl. Toss gently.

Fold in the chopped bacon and shredded cheddar cheese, ensuring even distribution.

Drizzle half of the dressing over the salad and toss gently to coat.

Serve immediately, garnishing with fresh herbs if desired.