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

    9520
    Blue Cheese Wedge Salad (like the one at Outback Steakhouse)
    • Prep Time

      minutes

    • Cook Time

      minutes

    • Servings

      servings


    Ingredients

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    • 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

    .


    Nutrition

    More recipes by Melissa T.

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