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Blue Cheese Wedge Salad (like the one at Outback Steakhouse)

Blue Cheese Wedge Salad (like the one at Outback Steakhouse)
  • 4 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Blue Cheese Wedge Salad (like the one at Outback Steakhouse)

Ingredients

Dressing
1 cup mayonnaise
¾ - 1 cup buttermilk **
½ teaspoon pepper
1 teaspoon onion powder
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
½ teaspoon salt
1 dash cayenne pepper
1 teaspoon garlic powder
2 teaspoons sugar
6 ounces crumbled blue cheese
If you don't have buttermilk, and really, who does? You can take a cup of regular milk and add 1¾ tsp of cream of tartar - whisk it together and viola! Buttermilk. Lemon juice also works in lieu of cream of tartar.
Salad
1 head iceberg lettuce
8 slices bacon, cooked and crumbled
¼ c chopped purple onion
½ c toasted pecans
cups grape tomatoes, halved
6 ounces crumbed blue cheese
salt and pepper
Balsamic glaze
take ½ cup of balsamic vinegar and heat in saucepan 'til reduced by half. Then you've got a nice balsamic-y syrup to drizzle over your salad. The taste combination is amazing.
Directions
1 . To make the dressing, combine mayonnaise, and buttermilk, mixing well.
2 . Add remaining ingredients mixing thoroughly.Must refrigerate for 24 hours before serving for best flavor.
3 . For the salad assembly, divide iceberg lettuce head into four equal sections, cutting down towards the stem.
4 . Place on plates, topping liberally with the blue cheese dressing, crumbled bacon,onion, pecans, chopped tomato and crumbled blue cheese.
5 . Add balsamic glaze. Sparingly.
6 . Serve nice and cold, adding salt and pepper to taste.

Directions

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More recipes by Melissa T.

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