Outback Style Blue Cheese Wedge Salad Recipes

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OUTBACK BLUE CHEESE WEDGE SALAD



Outback Blue Cheese Wedge Salad image

not set

Provided by TraskL

Categories     Salad

Time 40m

Yield 4

Number Of Ingredients 17

DRESSING:
1/2 cup Mayonnaise
2 teaspoons Apple Cider Vinegar
2 tablespoons Buttermilk
1/4 teaspoon Sugar
2 tablespoons Blue Cheese Crumbles
Kosher Salt to taste
Black Pepper to taste
GLAZE:
2 tablespoons Sugar
1 tablespoon Balsamic Vinegar
SALAD:
1 small head Iceberg Lettuce trimmed, quartered
1 cup Grape Tomatoes halved
1/4 small Red Onion thinly sliced
4 slices Bacon cooked and finely chopped
1/4 cup Blue Cheese Crumbles coarsely crumbled

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



Blue Cheese Wedge Salad Burgers image

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

4 slices bacon
1 head iceberg lettuce (2 to 2 1/2 pounds)
10 ounces ground beef
Kosher salt and freshly ground black pepper
2 tablespoons chunky blue cheese dressing
4 to 6 thin slices red onion
2 slices tomato

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.

OUTBACK STEAKHOUSE WEDGE SALAD RECIPE



Outback Steakhouse Wedge Salad Recipe image

Provided by McLean

Number Of Ingredients 8

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.

BLUE CHEESE WEDGE SALAD (LIKE THE ONE AT OUTBACK STEAKHOUSE) RECIPE - (4.3/5)



Blue Cheese Wedge Salad (like the one at Outback Steakhouse) Recipe - (4.3/5) image

Provided by mrboyton

Number Of Ingredients 22

DRESSING:
1 cup mayonnaise
3/4 to 1 cup buttermilk **
1/2 teaspoon pepper
1 teaspoon onion powder
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 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
1/4 cup chopped purple onion
1/2 cup toasted pecans
1 1/2 cups grape tomatoes, halved
6 ounces crumbed blue cheese
Salt and pepper
BALSAMIC GLAZE:
1/2 cup balsamic vinegar

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.

WEDGE SALAD WITH BLUE CHEESE DRESSING



Wedge Salad with Blue Cheese Dressing image

A wedge salad gets the creamy treatment when topped with blue cheese dressing. Keep the dressing as a topper, or make it a dip for Buffalo wings. -Jenn Smith, East Providence, Rhode Island

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 10

2/3 cup crumbled blue cheese
2/3 cup mayonnaise
1/3 cup reduced-fat sour cream
2 teaspoons water
1-1/2 teaspoons red wine vinegar
1/8 teaspoon Worcestershire sauce
Dash cayenne pepper
1 large head iceberg lettuce
2 cups chopped assorted tomatoes
6 bacon strips, cooked and crumbled

Steps:

  • In a small bowl, mix the first 7 ingredients. Cut lettuce into 6 wedges. To serve, top wedges with dressing, tomatoes and bacon.

Nutrition Facts : Calories 313 calories, Fat 28g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 473mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.

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!

COPYCAT OUTBACK STEAKHOUSE CHOPPED BLUE CHEESE SALAD



Copycat Outback Steakhouse Chopped Blue Cheese Salad image

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

1/3 cup sliced-lengthwise pecans
1/2 teaspoon cinnamon
1 tablespoon dark brown sugar
1 1/2 teaspoons butter, melted
1/4 cup olive oil
1/4 cup white vinegar
1/4 teaspoon balsamic vinegar
2 teaspoons Dijon mustard
2 tablespoons sour cream
2 tablespoons chopped fresh basil
salt & freshly ground black pepper, to taste
1/2 cup crumbled blue cheese
3 cups chopped bibb lettuce or 3 cups butter lettuce
3 cups chopped red leaf lettuce
3 cups chopped iceberg lettuce
1 green onion, chopped
4 ounces angel hair pasta
oil (for frying)
crouton (optional)

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

WEDGE SALAD WITH ELEGANT BLUE CHEESE DRESSING



Wedge Salad with Elegant Blue Cheese Dressing image

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

½ pound crumbled blue cheese
¼ cup sour cream
⅓ cup buttermilk
½ cup mayonnaise
¼ cup red wine vinegar
1 tablespoon extra-virgin olive oil
1 ½ tablespoons white sugar
1 clove garlic, minced
ground black pepper to taste
1 head iceberg lettuce, cut into 8 wedges
2 roma tomatoes, diced
1 small red onion, thinly sliced
½ pound crumbled blue cheese

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

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