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.
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!