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

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

    Make the Blue Cheese Wedge Salad just like you get at Outback Steakhouse! This is a great homemade blue cheese dressing recipe - I like it with buffalo chicken, too.

    • Prep Time


    • Cook Time


    • Servings



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    • 1

      cup mayonnaise

    • ¾ to 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

    • SALAD:

    • 1

      head iceberg lettuce

    • 8

      slices bacon, cooked and crumbled

    • ¼

      cup chopped purple onion

    • ½

      cup toasted pecans

    • cups grape tomatoes, halved

    • 6

      ounces crumbed blue cheese

    • Salt and pepper


    • ½

      cup balsamic vinegar


    Make the balsamic glaze by putting the balsamic vinegar in a saucepan and heating it over medium until it is reduced by half. Make the dressing. Combine mayonnaise, and buttermilk, mixing well. Add remaining ingredients mixing thoroughly. Must refrigerate for 24 hours before serving for best flavor. For the salad assembly, divide iceberg lettuce head into four equal sections, cutting down towards the stem. Place on plates, topping liberally with the blue cheese dressing, crumbled bacon, onion, pecans, chopped tomato and crumbled blue cheese. Top with a drizzle of balsamic glaze. Just a little bit. Serve nice and cold, adding salt and pepper to taste. . **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.