This Outback-style wedge salad comes together with simple ingredients and is perfect when you want something fresh, crisp, and full of bold flavor without spending too much time in the kitchen.
Loaded with creamy homemade blue cheese dressing, crispy bacon, juicy tomatoes, sharp red onion, and a sweet tangy balsamic drizzle, every bite delivers the perfect mix of creamy, crunchy, smoky, and refreshing textures.
Table of Contents
What Makes This Salad So Irresistible
The first forkful delivers a little crunch, a tangy blue cheese kiss, and the smoky, salty bite of crisp bacon. Then the balsamic glaze swoops in with a hint of sweetness, tying every flavor together.
Cold, crisp iceberg provides the perfect backdrop—each wedge a little vessel carrying creamy, savory, and sweet notes all at once.
It’s versatile, too. Serve it as a striking appetizer, a refreshing side with steak or roasted chicken, or even as a light, satisfying lunch that doesn’t feel heavy but hits every flavor note just right.
Ingredient Notes & Easy Substitutions
- Iceberg Lettuce: This is the classic choice for wedge salad because of its crisp, refreshing crunch.
- Blue Cheese: Adds bold creamy flavor. If you prefer something milder, feta or ranch dressing can work as a substitute.
- Bacon: Gives the salad its smoky, salty crunch. Turkey bacon also works well.
- Heavy Cream: Helps make the dressing rich and smooth.
- Sour Cream and Mayo: Together they create a creamy, balanced dressing base.
- Balsamic Glaze: Adds a sweet tangy finish that ties everything together beautifully.
Outback Wedge Salad Recipe
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!
Pro Tip: Make sure the lettuce is completely dry after rinsing. This helps the dressing cling better and keeps the salad crisp instead of watery.
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 |
Kitchen Secrets for the Perfect Wedge Salad
Cold, crisp lettuce makes all the difference. Spin it dry, chill it in the fridge, and you’ll notice that satisfying crunch in every bite.
Want the bacon to really snap? Cook it until it’s golden and crispy, and sprinkle it over the salad just before serving to keep the texture perfect.
If your dressing feels too thick, add a small splash of cream to loosen it. Too strong? Ease the punch of blue cheese with a gentle drizzle of olive oil.
And for a neat presentation, slice the wedges evenly and drizzle glaze at the very last moment.
Make It Your Own: Toppings, Twists, and Pairings
Imagine the first bite: the crisp greens, the tangy dressing, and a burst of flavor from your favorite add-ons. Slice creamy avocado on top for a silky contrast, or sprinkle roasted corn for a sweet crunch that pops with every forkful.
Feeling hungry for more? Add grilled chicken or boiled eggs to turn the salad into a hearty main. A dusting of crispy fried onions gives a subtle indulgence that makes each bite memorable.
For pairing, keep it simple yet satisfying. This salad shines alongside grilled steak, roast chicken, or even a slice of warm garlic bread. Serve with a chilled glass of iced tea, sparkling lemonade, or a lightly spiced cocktail to elevate the whole experience.
Make-Ahead and Storage Tips
- Dressing can be made a day ahead
- Keep dressing refrigerated until serving
- Chop toppings ahead for quick assembly
- Assemble just before serving for best texture
- Leftovers are best eaten the same day
Frequently Asked Questions
- Can I make this salad ahead of time?
Yes, you can prepare the dressing and toppings in advance, but assemble the salad just before serving to keep the lettuce crisp. - How long can I store the dressing?
The homemade blue cheese dressing can be stored in an airtight container in the refrigerator for up to 3 days. - Can I use ranch dressing instead of blue cheese?
Yes, ranch dressing works very well if you prefer a milder and creamier flavor. - What can I use instead of iceberg lettuce?
Romaine hearts or little gem lettuce can be used, but iceberg gives the classic wedge salad crunch. - Can I make this salad without bacon?
Yes, simply skip the bacon for a vegetarian version, or use crispy roasted chickpeas for crunch. - What main dishes go well with this salad?
It pairs beautifully with steak, grilled chicken, burgers, pasta, or any barbecue-style meal. - Can I add avocado to this recipe?
Yes, avocado adds a creamy texture and pairs wonderfully with the blue cheese dressing. - How do I keep the lettuce crisp?
After washing, dry it thoroughly and chill it in the refrigerator for at least 30 minutes before serving. - Can I use store-bought balsamic glaze?
Yes, store-bought balsamic glaze works perfectly and saves time. - Is this best served cold or at room temperature?
It is best served chilled for the freshest flavor and crunchiest texture.
hi there,
i’m Archie
A San Diego-born home cook who turns her kitchen into a playground of flavors.
