It’s been a while since I’ve shared a copycat recipe with all of you at Kiki and Company, so it’s high time we do that! Today I’d like to share one of my favorite kinds of salads…the wedge. This one happens to mimic the one served at Outback Steakhouse, and the balsamic glaze makes this salad THE best!
Serve it up alongside one of your grilled steaks or chicken breasts this summer, and it will be sure to please 🙂
Outback Wedge Salad
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1 tablespoon white wine vinegar
2 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon black pepper
1/2 teaspoon salt
2 teaspoons sugar
6 ounces crumbled blue cheese
For the salad
1 head iceberg lettuce, cut into 4 equal wedges
1 cup grape tomatoes, halved (blah, yuck…left these out 🙂
1/2 cup chopped red onion
8 slices bacon, cooked and crumbled
1/2 cup balsamic vinegar
6 ounces crumbled blue cheese
Black pepper to taste
For the Blue Cheese dressing
In a large bowl, combine mayonnaise, sour cream, and buttermilk. Mix well.
Next, thoroughly mix in the remainder of the ingredients.
Afterwards, refrigerate the dressing for up to 24 hours before serving for best flavor.
For the Salad
First, you need to cook the balsamic vinegar into a glaze. Heat the balsamic vinegar in a saucepan on medium heat. Cook until reduced by half, then remove from heat and allow to cool.
Meanwhile, place the iceberg lettuce wedge on a serving dish. Then liberally pour blue cheese dressing over top of wedge. Next, top with halved tomatoes, chopped onion, crumbled blue cheese, and crumbled bacon.
Drizzle a little of the balsamic glaze on top of the wedge, and sprinkle with black pepper. Eat immediately or it will go soggy!
Recipe Source: Feature Dish
If you are new to eating wedge salads, there are 2 ways to go about eating them. You grab a steak knife and a fork and can cut off bite by bite OR I like to cut up the whole thing, mix all the ingredients together and eat it like that 🙂