Outback Steakhouse’s Blue Cheese Vinaigrette Wedge
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.
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!