Lettuce Wedge Salad Like Outback Food

OUTBACK-STYLE BLUE CHEESE WEDGE SALAD

Steps:

• 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.
• Meanwhile, make the glaze: Combine the sugar, balsamic vinegar and 2 tablespoons 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.
• 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 teaspoon per wedge (you will not need all the glaze). Top with the tomatoes, red onion, bacon and blue cheese.

LETTUCE WEDGE SALAD - LIKE OUTBACK

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!

LETTUCE WEDGE SALAD

Steps:

• Cook bacon in a large skillet until crisp; remove bacon, drain on paper towels, reserving 1 teaspoon drippings in the skillet.
• Crumble bacon and set aside.
• Saute onion in hot drippings in skillet over medium heat for 10 minutes or until tender and lightly browned.
• Remove onions from heat; cool.
• Process buttermilk and the next 4 ingredients in a blender or food processor until smooth, stopping a few times to scrape down sides.
• Stir in onion.
• Top each lettuce wedge with dressing; sprinkle with bacon.
• Garnish, if desired with a bit of shredded basil.

WEDGE SALAD

Steps:

• Puree 1 cup each mayo and blue cheese with 1/2 cup buttermilk, 1 shallot, lemon zest, Worcestershire sauce, parsley, salt and pepper. Drizzle over iceberg wedges; top with egg mimosa (See No. 42) and crumbled bacon.
• See all 50 Simple Salads

LADD'S CHOPPED WEDGE SALAD

Steps:

• Fry the bacon in a skillet until crisp, about 7 minutes. Drain on a paper towel. Chop into small pieces.
• Arrange the chopped iceberg on a small platter, then sprinkle over the grated mozzarella and chopped bacon. Drizzle with the Italian Ranch Dressing and finish with the pepper.
• Combine the mayonnaise, sour cream, milk, Parmesan, pesto, sun-dried tomatoes, salt, pepper and lemon zest and juice in a food processor. Process until well combined.

GRILLED WEDGE SALAD

Steps:

• Cut 1 head iceberg lettuce into 4 wedges. Brush the cut sides with olive oil and season with salt and pepper. Grill over medium-high heat until well marked, 1 to 2 minutes per cut side. Top with blue cheese dressing, chopped cherry tomatoes, chopped cooked bacon and crumbled blue cheese.

HOLIDAY LETTUCE SALAD

Steps:

• In a salad bowl, combine the first five ingredients. , For dressing, in a small bowl, whisk lemon juice, oil, corn syrup, onion, mustard and salt. Pour over romaine mixture; toss to coat. Sprinkle with cashews.

DRESSING FOR GARDEN LETTUCE

Steps:

• Whisk the evaporated milk, vinegar, sugar, salt, and pepper together in a bowl until the sugar is dissolved. Chill until ready to use.

LEAF LETTUCE SALAD

Steps:

• Put the Mayonnaise, Vinegar and Sugar into a bowl and stir until mixed --
• Place in the refrigerator to allow the ingredients to blend and to allow time for the sugar to dissolve --
• Remove the individual leaves from the main plant -- Do not cut, pull them apart --
• Rinse each leaf under cold water and shake excess water off the leaves --
• Remove the tender portion of the leaf from the stalk and discard the stalk --
• 'Tear' leaves into whatever size you think will fit into your mouth --
• This is enough dressing for about half a large bunch of lettuce -- Remaining lettuce can be stored in the refrigerater, covered, for use tomorrow --
• Start by tossing a third or so of the lettuce with the dressing and add lettuce until the lettuce is coated well with the dressing -- (you don't want a pool of sauce in the bottom of the bowl but you want the lettuce well coated) --
• This is best if the lettuce is mixed with the dressing just prior to eating -- The flavor won't change but the lettuce tends to get soggy after about an hour after mixed with the dressing -- .

ST. ANSELM'S ICEBERG WEDGE SALAD

Steps:

• In a large skillet set over medium heat, cook the bacon until crisp, approximately 8 to 10 minutes. Using tongs or a slotted spoon, remove the bacon to a plate lined with paper towels to drain. Pour off all but 1/4 cup of the bacon fat in the skillet.
• Lower the heat under the skillet, then stir in the flour and cook, stirring often with a spoon, until the flour is lightly browned, approximately 3 to 5 minutes. Add 1 1/2 cups water to the mixture, along with the vinegar, sugar and mustard, and allow to come to a simmer. Whisk the mixture frequently until the dressing is thick enough to resemble gravy and coat the back of a spoon, approximately 10 minutes. Season to taste with salt and pepper and remove from the heat.
• Put the iceberg wedges on plates. Drizzle with the warm dressing, and sprinkle with the bacon pieces, blue cheese and parsley. Serve immediately.

ICEBERG WEDGE BLUE CHEESE BACON & TOMATO SALAD

Steps:

• To make the dressing, combine mayonnaise, sour cream 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, chopped tomato and crumbled blue cheese.
• Serve nice and cold, adding salt and pepper to taste.

PAULA DEEN'S WEDGE SALAD

Steps:

• On each salad plate, place 1 wedge of lettuce turned on its side.
• Pour blue cheese dressing on wedge.
• Sprinkle with tomatoes, green onions, crumbled blue cheese, and crumbled bacon.

RAW VEGAN WEDGE SALAD

Steps:

• Cut the lettuce into 4 wedges and place them on four individual dishes.
• Sprinkle diced tomatoes, onion slices and walnuts on top of the lettuce and around it.
• In a blender, blend the ingredients for the dressing.
• Drizzle the dressing over the lettuce and sprinkle some black pepper.
• Infuse love and serve!

WEDGE SALAD WITH ELEGANT BLUE CHEESE DRESSING

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.