Outback Steakhouse’s Blue Cheese Vinaigrette Wedge
The Blue Cheese Vinaigrette Wedge Salad from Outback Steakhouse has been a cherished recipe of mine for a long time. I’ve been preparing it for years, but only now have I decided to share it with the world. I’ve been holding onto this recipe for a special occasion like today. I’m excited to share with you this incredibly tasty recipe for Outback Steakhouse’s Blue Cheese Vinaigrette Wedge Salad. This dressing pairs wonderfully with our pork schnitzel and adds a delightful touch to grilled chicken.
The Blue Cheese Vinaigrette Wedge from Outback Steakhouse is a fantastic salad dressing that incorporates blue cheese, maintaining a fresh and appetizing taste. This salad dressing is robust and easy to apply, ensuring all salad leaves are coated with minimal effort. While there are several types of blue cheese available, this recipe specifically calls for blue cheese.
For all the cheese enthusiasts out there, this Blue Cheese Vinaigrette Wedge Salad recipe from Outback Steakhouse is bound to delight. It serves as an excellent dressing for salads and can also be used as a dip for vegetables or breadsticks. It strikes the perfect balance between sweet and tangy, with a hint of spice that isn’t overpowering but leaves you craving more!
How To Make Outback Steakhouse’s Blue Cheese Vinaigrette Wedge Salad
Here’s how to prepare Outback Steakhouse’s Blue Cheese Vinaigrette Wedge Salad: This Blue Cheese Vinaigrette Dressing recipe is a favorite of ours. It’s perfect for salads, as a dip for crudités or veggies, or even as the dressing for our beloved Greek salad. We’ve been preparing it for years! It has the ideal balance of tanginess and creaminess without being too heavy. The best part about this recipe is its simplicity – it can be prepared in just a few minutes without any complex ingredients. I hope you find it as enjoyable as we do!
Ingredients
- Danish blue cheese (finely crumbled), 2 tablespoons
- Mayonnaise, 2/3 cup
- Apple cider vinegar, 2 teaspoons
- Buttermilk, 2 tablespoons
- Sugar, 1/4 teaspoon
- Kosher salt (to taste)
- Freshly ground pepper (to taste)
- Sugar, 2 tablespoons
- Balsamic vinegar, 1 tablespoon
- Iceberg lettuce (trimmed and quartered), 1 small head
- Grape tomatoes (halved), 1 cup
- Small red onion (sliced), 1/4
- Cooked bacon (finely chopped), 4 slices
- Danish blue cheese (Coarsely crumbled), 1/4 cup
Instructions
For The Dressing
Step 1
In a small bowl, combine the mayonnaise, buttermilk, vinegar, and sugar.
Step 2
Add the blue cheese and season with salt and pepper. Let sit for 30 minutes in the refrigerator.
For The Glaze
Step 1
In a small nonstick skillet, combine the balsamic vinegar, sugar, and 2 tablespoons of water.
Step 2
Over medium heat, bring to a simmer and cook for about 5 minutes, stirring occasionally until thickened. Pour into a bowl and cool for a few minutes.
For The Salad
Step 1
Distribute the iceberg wedges among the plates. Spread the dressing over the icebergs so that it runs down the sides.
Step 2
Spread about 1 teaspoon of the glaze on each wedge. Top with blue cheese, bacon, and tomatoes. Enjoy!
Outback Steakhouse’s Blue Cheese Vinaigrette Wedge
Ingredients
- 2 tbsp Danish blue cheese finely crumbled
- 2/3 cup Mayonnaise
- 2 tsp Apple cider vinegar
- 2 tbsp Buttermilk
- 1/4 tsp Sugar
- Kosher salt to taste
- Freshly ground pepper to taste
- 2 tbsp Sugar
- 1 tbsp Balsamic vinegar
- 1 head Iceberg lettuce trimmed and quartered, 1 small head
- 1 cup Grape tomatoes halved, 1 cup
- 1/4 Small red onion sliced
- 4 slices Cooked bacon finely chopped, 4 slices
- 1/4 cup Danish blue cheese Coarsely crumbled, 1/4 cup
Instructions
For The Dressing
- In a small bowl, combine the mayonnaise, buttermilk, vinegar, and sugar.
- Add the blue cheese and season with salt and pepper. Let sit for 30 minutes in the refrigerator.
For The Glaze
- In a small nonstick skillet, combine the balsamic vinegar, sugar, and 2 tablespoons of water.
- Over medium heat, bring to a simmer and cook for about 5 minutes, stirring occasionally until thickened. Pour into a bowl and cool for a few minutes.
For The Salad
- Distribute the iceberg wedges among the plates. Spread the dressing over the icebergs so that it runs down the sides.
- Spread about 1 teaspoon of the glaze on each wedge. Top with blue cheese, bacon, and tomatoes. Enjoy!
Outback Steakhouse’s Blue Cheese Vinaigrette Wedge
Cuisine: American
Cuisine type: Salads
Servings: 4 Servings
Preparation time: 30 Minutes
Cooking time: 30 Minutes
Total time: 1 Hour
Also Read: Sassy Scotty Chicken Salad Recipe
