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a white plate on a blue background holding a wedge of iceberg lettuce topped with homemade blue cheese dressing crumbled bacon diced tomatoes chopped chives and cracked black pepper
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5 from 3 votes

Outback Steakhouse Wedge Salad

Make a steakhouse style wedge salad with a creamy blue cheese dressing that packs a punch.
Prep Time15 minutes
Chilling Time30 minutes
Total Time45 minutes
Course: Salad
Cuisine: American
Keyword: blue cheese, salad, wedge
Servings: 6
Calories: 267kcal


  • 1 mini food processor
  • measuring cups
  • food storage glass jar


Homemade Blue Cheese Dressing

  • ½ cup half and half
  • ¼ cup mayo
  • ¼ cup sour cream
  • ½ cup blue cheese crumbles
  • ½ teaspoon worcestershire sauce
  • salt and pepper

Wedge Salad

  • 1 head iceberg lettuce
  • 8 slices bacon
  • 1 cherry tomato
  • ½ cup red onion very thinly sliced
  • 1 cup crumbled blue cheese
  • 2 tablespoon balsamic glaze


Make the Dressing

  • Combine the half and half, sour cream, mayonnaise, blue cheese crumbles, Worcestershire sauce, salt and pepper in a small food processor and blend.
  • Pour the dressing in a food storage jar and refrigerate for 30 minutes to 2 hours.

Wedge Salad Assembly

  • Prepare the iceberg wedges by cutting the head of lettuce into 6 large wedges. Rinse the lettuce and place on paper towels cut side down to drain the water.
  • Cook 8 slices of bacon until they are crispy. Dice the cooked bacon into bite sized pieces and set aside.
  • Cut the cherry tomatoes in half and thinly slice the red onion.
  • For salad assembly, set each section of lettuce on a plate. Top each wedge with a generous spoonful of blue cheese dressing. Top each wedge with diced bacon, cherry tomatoes, sliced red onion, a drizzle of balsamic glaze, more blue cheese crumbles and extra cracked black pepper.


1. Letting the dressing sit in the fridge for at least two hours, or overnight if possible, allows the blue cheese to diffuse into the dressing. 

2. A slightly thinner dressing vs an ultra thick and heavy dressing will get down into the layers of iceberg more easily. These are the things that matter.

3. Don't go too heavy on the salt. Blue cheese has a salty bite to it, so it won't need much. But freshly cracked black pepper is a win, so crack away!


Calories: 267kcal | Carbohydrates: 9g | Protein: 9g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 43mg | Sodium: 481mg | Potassium: 283mg | Fiber: 1g | Sugar: 5g | Vitamin A: 860IU | Vitamin C: 4mg | Calcium: 230mg | Iron: 1mg