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Best Wedge Salad (Outback Copycat Recipe)

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
25 mins
Total Time
25 mins
Servings: 4 servings
Course: Salad
Cuisine: American

Ingredients

Salad
  • 1 small head iceberg lettuce cut into 4 wedges
  • 6-8 lices 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
Blue Cheese Ranch
  • 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)
Balsamic Reduction
  • 1/2 cup balsamic vinegar
  • 2 tablespoons brown sugar
Garnish
  • Blue cheese crumbles (optional)
  • salt and pepper to taste

Instructions

Blue Cheese Ranch
    Cup of Yum
  1. 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.
Balsamic Reduction
  1. Note: Make just before serving or Reduction will thicken too much.
  2. 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.
Serve
  1. 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.