Lone Star Steakhouse Lettuce Wedge Salad Recipes

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LETTUCE WEDGE SALAD - LIKE OUTBACK



Lettuce Wedge Salad - Like Outback image

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

1/2 head iceberg lettuce, cut into a wedge
1 cup grape tomatoes, cut into halves
1/2 cup red onion, chopped
6 slices cooked bacon, crumbled
1/2 cup blue cheese, crumbled
1/2 cup pecan pieces, toasted
3/4 cup mayonnaise
3/4 cup buttermilk
1/2 cup blue cheese, crumbled
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper

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!

LETTUCE WEDGE SALAD



Lettuce Wedge Salad image

Another favorite from Southern Living Magazine (April 2002). The ultimate salad for freshness and taste!

Provided by Fauve

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

4 -6 slices bacon (may substitute with turkey bacon)
1 medium onion, sliced
1 cup buttermilk
1/2 cup sour cream
1 (1 ounce) envelope ranch dressing mix
1/4 cup chopped fresh basil
2 cloves garlic
1 head iceberg lettuce, cut into 4 wedges
shredded basil

Steps:

  • Cook bacon in a large skillet until crisp; remove bacon, drain on paper towels, reserving 1 teaspoon drippings in the skillet.
  • Crumble bacon and set aside.
  • Saute onion in hot drippings in skillet over medium heat for 10 minutes or until tender and lightly browned.
  • Remove onions from heat; cool.
  • Process buttermilk and the next 4 ingredients in a blender or food processor until smooth, stopping a few times to scrape down sides.
  • Stir in onion.
  • Top each lettuce wedge with dressing; sprinkle with bacon.
  • Garnish, if desired with a bit of shredded basil.

STEAKHOUSE WEDGE SALAD



Steakhouse Wedge Salad image

The classic wedge salad gets an upgrade thanks to meaty, crispy slab bacon lardons and cherry tomatoes warmed in bacon fat until slightly softened and full of flavor.

Provided by James Briscione

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 15

1 clove garlic, grated
1 tablespoon freshly squeezed lemon juice
1/2 cup half and half
1/2 cup mayonnaise
2 tablespoons sour cream
1/4 teaspoon Worcestershire sauce
1 cup crumbled Maytag or other blue cheese (about 6 ounces)
Freshly ground black pepper
1 tablespoon vegetable oil, plus more as needed
12 ounces slab bacon, skin removed and cut in to 1/2-inch cubes
1 clove garlic, smashed
2 cups cherry tomatoes
Kosher salt and freshly ground black pepper
1 head iceberg lettuce, cut into 6 wedges
3 scallions, sliced

Steps:

  • Make the blue cheese dressing: Stir together the grated garlic and lemon juice in a medium bowl to form a garlic paste. Add the half-and-half, mayonnaise, sour cream, Worcestershire, 1/2 cup of the blue cheese and whisk until smooth. Gently stir in the remaining 1/2 cup blue cheese and season with pepper. Refrigerate until ready to use.
  • For the salad: Put the oil and bacon in a large skillet and heat over medium-high heat until it starts to sizzle. Reduce the heat to medium and cook until golden and crispy, stirring often, 10 to 12 minutes. Transfer the bacon to a paper towel-lined plate with a slotted spoon. Return the skillet with the bacon fat to the stove and decrease the heat to low. Add the smashed garlic clove and more oil if necessary and cook for 1 minute to infuse the oil. Add the tomatoes, sprinkle with salt and pepper and cook, shaking the pan often, until slightly softened and a few of the skins are split, about 2 minutes. Remove from the heat and add the bacon back in to keep it warm.
  • Put the iceberg wedges on a large serving platter and top with the scallions and tomatoes. Spoon the dressing on top, letting it run down the sides. Finish with the bacon.

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