Outback Steakhouse Wedge Salad Recipes

WEDGE SALAD WITH BLUE CHEESE RANCH AND BALSAMIC REDUCTION (OUTBACK COPYCAT)

Wedge Salad with Blue Cheese Ranch and Balsamic Reduction (Outback Copycat) image

Provided by Jen

Categories Salad

Time 25m

Number Of Ingredients 19

Ingredients

1 small head iceberg lettuce (cut into 4 wedges)
6-8 slices bacon, cooked and crumbled
1/4 red onion, chopped
2 Roma tomatoes, chopped
Corn from one ear of sweet corn (leave raw)
1 avocado, chopped
1/2 cup real mayonnaise ((I use lowfat))
1/2 cup sour cream (may sub Greek yogurt with a pinch of sugar)
1/3 cup Blue cheese crumbles
1 tablespoon lemon juice
1 tsp EACH dried parsley, dried chives
1/2 tsp EACH dried dill, garlic powder
1/4 tsp EACH salt, pepper
3 tablespoons milk (more or less as needed)
Dash of cayenne pepper ((optional))
1/2 cup balsamic vinegar
2 tablespoons brown sugar
Blue cheese crumbles ((optional))
Salt and pepper to taste

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.

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

Ingredients

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.

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

Ingredients

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!

OUTBACK STEAKHOUSE WEDGE SALAD RECIPE

Outback Steakhouse Wedge Salad Recipe image

Provided by McLean

Number Of Ingredients 8

Ingredients

1/2 cup BALSALMIC VINEGAR
1/8 cup raw HONEY
1/4 teaspoon SEA SALT
6-8 strips BACON
Ranch Dressing or Marie's Blue Cheese
1 TOMATO diced
1/4 RED ONION thinly sliced
1 head ICEBERG LETTUCE quartered

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.

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