SALAD, BLUE CHEESE WEDGE LIKE THE ONE AT OUTBACK

By Floridaberry

Ingredients

• DRESSING:
• 1 CUP MAYONNAISE
• 3/4 TO 1 CUP BUTTERMILK
• 1 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 OF SUGAR
• 6 OUNCES CRUMBLED BLUE CHEESE
• SALAD:
• 1 HEAD OF ICEBERG LETTUCE
• 8 SLICES BACON,COOKED AND CRUMBLED
• 1/4 CUP CHOPPED PURPLE ONION
• 1/2 CUP Toasted pecans
• 1 1/2 cups grape tomatoes, halved
• 6 ounces crumbled blue cheese
• salt and pepper to taste
• Balsamic glaze:
• Take 1/2 cup balsamic vinegar and heat in saucepan until reduced by half.
• Drizzle over salad

Preparation

Step 1

Dressing Combine mayonnaise, and buttermilk, mixing well. Add remaining ingredients mixing thoroughly.
Must refrigerate for 24 hours before serving for best flavor.

For salad assembly, divide iceberg head into four equal sections, cutting down towards the stem.

Place on plates topping liberally with the blue cheese dressing, crumbled bacon, pecans, chopped tomato and crumbled blue cheese.

Add balsamic glaze. Sparingly.

Serve nice and cold , adding salt and pepper to taste.