Outback Steakhouse Wedge Salad Food

WEDGE SALAD WITH BLUE CHEESE RANCH AND BALSAMIC REDUCTION (OUTBACK COPYCAT)

Wedge Salad with Blue Cheese Ranch and Balsamic Reduction (Outback Copycat) image

Provided by Jen

Categories Salad

Time 25m

Number Of Ingredients 19

Ingredients

1 small head iceberg lettuce (cut into 4 wedges)
6-8 slices bacon, cooked and crumbled
1/4 red onion, chopped
2 Roma tomatoes, chopped
Corn from one ear of sweet corn (leave raw)
1 avocado, chopped
1/2 cup real mayonnaise ((I use lowfat))
1/2 cup sour cream (may sub Greek yogurt with a pinch of sugar)
1/3 cup Blue cheese crumbles
1 tablespoon lemon juice
1 tsp EACH dried parsley, dried chives
1/2 tsp EACH dried dill, garlic powder
1/4 tsp EACH salt, pepper
3 tablespoons milk (more or less as needed)
Dash of cayenne pepper ((optional))
1/2 cup balsamic vinegar
2 tablespoons brown sugar
Blue cheese crumbles ((optional))
Salt and pepper to taste

Steps:

Add all of the dressing ingredients to a medium bowl and whisk until well combined. Add milk to reach desired consistency. Best if chilled at least 30 minutes. Can be made days in advance and refrigerated in an airtight container.
Note: Make just before serving or Reduction will thicken too much.
Add 1/2 cup balsamic vinegar and 2 tablespoons brown sugar to a small saucepan. Bring to a boil then reduce to a simmer just until the consistency of syrup (it will thicken upon standing). Remove from heat. If Reduction thickens before you use it, then stir in a little water and reheat in the pan.
Add wedges to individual plates and top with desired amount of Blue Cheese Ranch followed by tomatoes, onions, corn and bacon. Drizzle with balsamic reduction. Garnish with additional blue cheese if desired.

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

Ingredients

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

Ingredients

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

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