SUNNY'S EASY WEDGE SALAD
Steps:
- Preheat the oven to 350 degrees F. Line a sheet tray with nonstick aluminum foil.
- Place the bacon on the lined sheet tray. Sprinkle on the brown sugar and steak seasoning. Bake until crispy, 15 to 20 minutes. Allow to cool enough to touch, then chop into bite-sized pieces. Set aside.
- In a medium bowl, whisk together the balsamic and honey, parsley and thyme. Season to taste. Add the onion and tomatoes. Let sit until the tomatoes are slightly darker in color and the onions have softened slightly, 25 to 30 minutes.
- Place the wedges on plates. Top each with the onion and tomato mixture and any remaining liquid. Drizzle the wedges with the blue cheese dressing and top with the crumbled blue cheese and the bacon pieces. Serve immediately.
WEDGE SALAD WITH BLUE CHEESE RANCH AND BALSAMIC REDUCTION (OUTBACK COPYCAT)
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.
OUTBACK-STYLE BLUE CHEESE WEDGE SALAD
Much like Outback's massive steaks and famous Bloomin' Onion, this wedge salad is huge: a quarter head of lettuce loaded with blue cheese dressing, bacon and a balsamic glaze. It's not exactly an Australian classic (in fact, the founders of the chain had never been to Australia before opening the first location), but fans don't seem to mind: The salad has been a hit since it appeared on the menu eight years ago.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
WEDGE SALAD WITH BALSAMIC
Classic wedge salad with added zing of a balsamic reduction.
Provided by Mikekey * @Mikekey
Categories Lettuce Salads
Number Of Ingredients 6
Steps:
- Place vinegar in a small saucepan and bring to a boil. Reduce heat and keep it at a simmer until reduced by approximately one-third and mixture coats a spoon.
- Remove from heat and allow to cool (it will thicken as it cools). Set aside 1/4 cup for salad. Reserve rest for another use (store in refrigerator).
- Remove core from lettuce. Cut lettuce head in half, then cut each half into quarters. Place on serving tray (or individual plates).
- Drizzle each lettuce wedge with dressing and balsamic reduction. Sprinkle with blue cheese, crumbled bacon and cherry tomatoes
- Serve immediately.
GREEK-INSPIRED GRILLED WEDGE SALAD
Grilled romaine salad with a Greek twist!
Provided by Mangia! Mangia!
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Whisk oil, balsamic vinegar, and mixed herbs in a small bowl. Add salt and pepper.
- Place romaine halves cut-sides up on a work surface. Drizzle with oil and sprinkle with salt and pepper.
- Grill romaine, cut-sides down until slightly caramelized, 2 to 3 minutes.
- Plate grilled romaine cut-sides up. Top with tomatoes, cucumber, onion, feta cheese, and olives. Drizzle with dressing and serve.
Nutrition Facts : Calories 214.8 calories, Carbohydrate 12 g, Cholesterol 16.7 mg, Fat 17.1 g, Fiber 3.7 g, Protein 5.1 g, SaturatedFat 4.6 g, Sodium 597 mg, Sugar 6.2 g
WEDGE SALAD WITH ELEGANT BLUE CHEESE DRESSING
This a great salad to have for a simple lunch or to serve with a nice dinner. Fresh ingredients make this salad very elegant and the wedge presentation makes it a great starter for a special occasion dinner. It is best to chill the dressing for 24 hours prior to serving.
Provided by cabanagrl
Categories Salad Green Salad Recipes
Time P1DT30m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 9.1 g, Cholesterol 51.4 mg, Fat 30.6 g, Fiber 1.1 g, Protein 13.7 g, SaturatedFat 13.5 g, Sodium 892.3 mg, Sugar 5.3 g
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