shared by followers | following

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

  • 4 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


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.
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.
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.
Show Hide

Nutrition Facts

Amount Per Serving

Calories Calories from Fat
% Daily Value
Total Fat g %
Saturated Fat g %
Trans Fat g
Cholesterol mg %
Sodium mg %
Total Carbohydrate g %
Dietary Fiber g %
Sugars g
Protein g %



More recipes by Melissa T.

views icon 9040 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In