WEDGE SALAD WITH BLUE CHEESE RANCH AND BALSAMIC REDUCTION (OUTBACK COPYCAT)
Steps:
- Add all of the dressing ingredients to a medium bowl and whisk until well combined. Add milk to reach desired consistency. Best if chilled at least 30 minutes. Can be made days in advance and refrigerated in an airtight container.
- Note: Make just before serving or Reduction will thicken too much.
- Add 1/2 cup balsamic vinegar and 2 tablespoons brown sugar to a small saucepan. Bring to a boil then reduce to a simmer just until the consistency of syrup (it will thicken upon standing). Remove from heat. If Reduction thickens before you use it, then stir in a little water and reheat in the pan.
- Add wedges to individual plates and top with desired amount of Blue Cheese Ranch followed by tomatoes, onions, corn and bacon. Drizzle with balsamic reduction. Garnish with additional blue cheese if desired.
OUTBACK BLUE CHEESE WEDGE SALAD
Steps:
- 1) Make the dressing: Whisk the mayonnaise, vinegar, buttermilk, and sugar in a small bowl. Stir in the blue cheese and season with salt and pepper. Refrigerate until chilled, about 30 minutes. 2) Meanwhile, make the glaze: Combine the sugar, balsamic vinegar and 2 tbl. water in a small nonstick skillet. Bring to a simmer over medium heat and cook, stirring occasionally, until thickened, about 5 minutes. Pour into a small bowl and let cool. 3) Make the salad: Divide the iceberg wedges among plates. Spoon the dressing on top, letting it run down the sides. Drizzle all over with some of the glaze, about 1 tsp. per wedge (you will not need all the glaze). Top with the tomatoes, red onion, bacon and blue cheese.
Nutrition Facts : Calories 583 calories, Fat 26.2015502162557 g, Carbohydrate 82.1199188637443 g, Cholesterol 39.2232481014872 mg, Fiber 0.669812513302295 g, Protein 6.88572441723998 g, SaturatedFat 8.08806899331361 g, ServingSize 1 1 Serving (222g), Sodium 2515.62885015325 mg, Sugar 81.450106350442 g, TransFat 9.98266091754642 g
BLUE CHEESE WEDGE SALAD BURGERS
Turn the classic steakhouse salad into the bun for a burger served with bacon, tomato, onion and blue cheese dressing.
Provided by Food Network Kitchen
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Lay the bacon in a medium cast-iron skillet and cook over medium heat, turning once, until golden and crispy, about 5 minutes per side. Transfer the bacon to a paper-towel-lined plate and pour off some of the bacon drippings, leaving enough in the pan to just cover the bottom.
- From the top and 3 sides of the head of lettuce, cut 4 thick round slices, each 4 to 5 inches across, to use as buns and set aside. (Chop up and reserve the remaining "square" of lettuce for salads or another use.)
- Shape the ground beef into 2 patties, each about 4 inches across and 3/4 inch thick, and sprinkle both sides with salt and pepper.
- Heat the skillet over high heat and once hot, add the patties and cook for 3 minutes per side for medium-rare.
- Lay a lettuce "bun" cut-side up on each of 2 plates and top each with a burger patty. Spoon 1 tablespoon of the dressing over each burger and top each with half of the onion, 1 slice of the tomato and 2 pieces of the bacon. Top with the remaining lettuce buns.
LETTUCE WEDGE SALAD - LIKE OUTBACK
A NEW item on the menu at Outback! It was so delicious I have attempted to duplicate this wonderful salad. The toasted pecans were an optional item on the menu and just makes the salad!! The flavor is AWESOME! For more than 2 servings double recipe.
Provided by Seasoned Cook
Categories Salad Dressings
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Place lettuce wedge on a salad plate. Add grape tomato halves and onion on top of wedge.
- Sprinkle with crumbled bacon, crumbled blue cheese and toasted pecan pieces.
- Dressing: Mix ingredients and allow to sit for 30 minutes or more for flavors to meld. Drizzle on top of salad.
- Enjoy!
WEDGE SALAD WITH ELEGANT BLUE CHEESE DRESSING
This a great salad to have for a simple lunch or to serve with a nice dinner. Fresh ingredients make this salad very elegant and the wedge presentation makes it a great starter for a special occasion dinner. It is best to chill the dressing for 24 hours prior to serving.
Provided by cabanagrl
Categories Salad Green Salad Recipes
Time P1DT30m
Yield 8
Number Of Ingredients 13
Steps:
- Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.
- Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 9.1 g, Cholesterol 51.4 mg, Fat 30.6 g, Fiber 1.1 g, Protein 13.7 g, SaturatedFat 13.5 g, Sodium 892.3 mg, Sugar 5.3 g
WEDGE SALAD
Wedge salads are essential steakhouse fare and have been for decades - "iceberg wedges, blue cheese, bacon" was Roger Sterling's order on "Mad Men" when he and Don Draper saved the Madison Square Garden account in Season 3, set in 1963. But there is no reason not to bring them home: Pale green-white triangles of commodity iceberg drizzled in pale white-blue dressing, with crumbles of bacon and bright red pops of cherry tomato, and pricks of green chive strewn across the top. Serve a wedge and a steak, or a wedge and a hamburger, or a wedge and a roast chicken, or just a wedge and a lot of warm bread and cold red wine, and it's a pleasant evening you're having, a retro delight. Wedge is a salad for pleasure.
Provided by Sam Sifton
Categories salads and dressings, side dish
Time 20m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Combine the tomatoes, shallots and vinegar in a small bowl, and shower with salt and black pepper to taste. Set aside.
- Cook the bacon in a sauté pan until crisp on both sides, then drain on a paper towel. Crumble when cool, and set aside.
- Make the dressing. Put half the cheese into a medium-size bowl, and mash with a whisk. Add the buttermilk, mayonnaise, olive oil, hot sauce, lemon juice and Worcestershire sauce, then mash and whisk the dressing until it is mostly smooth. You may wish for a little more hot sauce, lemon juice or Worcestershire, to taste. Then whisk again, and set aside.
- Assemble the salad. Place one wedge of lettuce on each plate, and gently spoon dressing over it. Sprinkle each wedge with crumbled bacon, the dressed tomato halves, the remaining blue cheese and some minced chives.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 33 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 14 grams, Sodium 1249 milligrams, Sugar 7 grams, TransFat 0 grams
COPYCAT OUTBACK STEAKHOUSE CHOPPED BLUE CHEESE SALAD
A compliation of several different recipes that I found - none were *quite* right. To save time and money, you can also sub in Marzetti's Blue Cheese Vinagarette - it is a pretty good dressing without all the work!
Provided by mykidslightmylife
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F.
- Slice each pecan half into three lengthwise pieces. Mix together the cinnamon and brown sugar. Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating. Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized. Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
- Whisk together the vinaigrette ingredients.
- Chop the lettuces into smallish bite-sized pieces; use a salad spinner to wash and dry them. Slice the green onion.
- Break the angel hair into small, 2 inch pieces. Cook until al dente. Heat oil in a skillet, and fry drained pasta until crispy. Drain on paper towel and cool.
- Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in). Add the vinaigrette and toss thoroughly to coat. Sprinkle with the chopped onion. Break the cooled pecan slices apart and sprinkle them over the salad.
Nutrition Facts : Calories 408.3, Fat 28.2, SaturatedFat 7.3, Cholesterol 19.6, Sodium 298.3, Carbohydrate 30.4, Fiber 3.5, Sugar 6.5, Protein 9.9
OUTBACK STEAKHOUSE WEDGE SALAD RECIPE
Provided by McLean
Number Of Ingredients 8
Steps:
- In a small saucepan combine, bring to gentle simmer and reduce to a thick syrup: 1/2 cup BALSALMIC VINEGAR 1/8 cup raw HONEY 1/4 teaspoon SEA SALT OR: Use Kraft Sweet Balsamic Dressing Brown, crumble and set aside 8 strips bacon. Ranch Dressing/Marie's Blue Cheese Prepare produce and set aside: 1 TOMATO diced 1/4 RED ONION thinly sliced 1 head ICEBERG LETTUCE quartered Assembly: On one large plate or on four individual serving dishes, arrange and top lettuce wedges evenly with and in this order, a spoonful (or two) of ranch or blue cheese dressing, tomato, red onion, bacon and a drizzle of the balsamic glaze. Sprinkle with blue cheese crumbles.
BLUE CHEESE WEDGE SALAD (LIKE THE ONE AT OUTBACK STEAKHOUSE) RECIPE - (4.3/5)
Provided by mrboyton
Number Of Ingredients 22
Steps:
- 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.
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