Salad, Blue Cheese wedge salad like Outback's

By Floridaberry

Ingredients

• Dressing
• 1 cup mayonnaise
• 3/4 - 1 cup buttermilk **
• 1/2 teaspoon pepper
• 1 teaspoon onion powder
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 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 1 3/4 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
• 1/4 c chopped purple onion
• 1/2 c toasted pecans
• 1 1/2 cups grape tomatoes, halved
• 6 ounces crumbed blue cheese
• salt and pepper
• Balsamic glaze
• take 1/2 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.

Details

Servings 4
Adapted from persephone33.livejournal.com

Preparation

Step 1

.