Outback Steakhouse Wedge Salad

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

Print Recipe

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

Chilling Time30

Total Time45

Course: Salad

Cuisine: American

Keyword: blue cheese, salad, wedge

Servings:

Calories: 267kcal

Equipment

1 mini food processor
measuring cups
food storage glass jar

Ingredients

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

Instructions

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.

Notes

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! 

Nutrition