The Best Salad: Outback Steakhouse's Blue Cheese Vinaigrette Wedge

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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

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Prep Time 30

Cook Time 30

Course Salad

Cuisine American

Servings

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!

Keyword Outback Steakhouse’s Blue Cheese Vinaigrette Wedge