Let’s bring the taste of a fancy steakhouse right to our kitchen table with my special salad recipe! You know the wedge salad they serve at Outback Steakhouse? Well, we’re making our version, and it’s gonna be even better!

The trick to making it super tasty? It’s all about the homemade blue cheese dressing. Seriously, once you try it, you won’t bother with the store-bought stuff anymore. It’s creamy, and yummy, and goes perfectly with the crunchy iceberg lettuce, crispy bacon, and tangy balsamic glaze.

Making the dressing is a piece of cake. Just mix a few ingredients, blend them up, and let it chill in the fridge. And if you’re having friends over, why not set up a salad bar? Lay out all the ingredients, and let everyone build their perfect wedge salad!

Outback Wedge Salad Recipe

This Wedge Salad is seriously amazing! It's loaded with creamy homemade Blue Cheese Dressing, crispy bacon, juicy tomatoes, crunchy corn, creamy avocado, and topped with sweet and tangy Balsamic Reduction. It's a flavor and texture explosion that's super easy to make! This Outback Wedge Salad recipe goes great with any meal or makes a fantastic appetizer. It's light and refreshing yet really satisfying. It's easy to whip up, but the mix of bold flavors and textures will impress even the pickiest eaters.

Print Recipe Pin Recipe

Prep Time 15

Chilling Time 30

Total Time 45

Course Salad

Cuisine American

Servings 6

Calories 264 kcal

Equipment

Mixing bowl
Cutting Board
Sharp Knife
Measuring cups and spoons

Ingredients

For the salad:

1 Head Iceberg lettuce cut into wedges
6 slices Crispy bacon crumbled
1 cup Cherry tomatoes halved
1/4 cup finely chopped Red onion
1/2 cup crumbled Blue cheese
Balsamic glaze for drizzling

For the dressing:

1/2 cup Heavy cream
1/4 cup Mayonnaise
1/4 cup Sour cream
1/4 cup Crumbled Blue cheese
1 tbsp Worcestershire sauce
Salt and pepper to taste

Instructions

Blend all the dressing ingredients until smooth, then pop it in the fridge.
Cut the lettuce into wedges, give ’em a rinse, and let ’em dry.
Cook the bacon until it’s nice and crispy, then chop it up.
Cut the cherry tomatoes in half and slice the red onion.
Plate the lettuce wedges, drizzle on the dressing, and pile on the bacon, tomatoes, onion, extra blue cheese, balsamic glaze, and pepper.

Notes

Let the dressing sit in the fridge for a couple of hours to let the flavours mingle.
Make sure the dressing isn’t too thick so it can soak into the lettuce.
Don’t overdo it with the salt since blue cheese is already salty. But go crazy with the pepper!

Nutrition Facts:

Nutrition	Value
Calories	264 kcal
Carbohydrates	10g
Protein	8g
Potassium	284mg
Fat	6g
Cholesterol	44mg
Calcium	233mg
Iron	1mg
Sugar	6g
Saturated Fat	9g

Can I Get Stuff Ready Ahead of Time for a Wedge Salad?

Yep! You can chop veggies like tomatoes, onions, and corn early, and cook and crumble the bacon ahead. The homemade Blue Cheese Dressing can be made a couple of days in advance.

Just store everything in the fridge. But don’t slice the lettuce early, it might get soggy, and don’t make the Balsamic Reduction ahead, as it could harden.

How Do You Eat a Wedge Salad?

Eating it is easy! Stick your fork in the middle of the wedge, then cut a bite from the corner. Most Wedge Salads have bacon, blue cheese, and tomatoes on top. You can scoop some toppings with each bite of lettuce. Just keep cutting and enjoying!

Do You Wash Lettuce for a Wedge Salad?

Yes! Take off the outer leaves, cut out the core, rinse the whole head under cold water, and let it drain. Dry it off before slicing it into wedges. That way, your salad will be clean and crunchy!