I simply adore this copycat recipe for Outback Steak House Lettuce Wedge Salad. It’s sooooo good! I think it’s better than Outbacks.
Outback wedge salads are generously layered on top of the iceberg wedge with crispy bacon bits, sweet red onion, and juicy tomatoes.
This classic combination of flavors in this wedge salad recipe never fails to satisfy.
The toasted pecans are an optional item on the menu but they just make the salad to me!
The dressing is superb! I think I’ve found my new salad and dressing!!!
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You just can't beat a wedge salad and this Outback copycat is the best!
- 1/2 head iceberg lettuce cut into a wedge
- 1 cup grape tomatoes cut into halves
- 1/2 cup red onion chopped
- 6 slices cooked bacon crumbled
- 1/2 cup blue cheese crumbled
- 1/2 cup pecan pieces toasted
- 3/4 cup mayonnaise
- 3/4 cup buttermilk
- 1/2 cup blue cheese crumbled
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- Place the lettuce wedge on a salad plate. Add the grape tomato halves and onion on top of wedge. Sprinkle with the crumbled bacon, crumbled blue cheese and toasted pecan pieces.
- Mix ingredients and allow to sit for 30 minutes or more for flavors to meld. Drizzle on top of salad.
You can serve this recipe as a starter salad or as a main course.
Wedge salads are delicious and one of my favorites. I also like the fact they they are pretty universal in most restaurants. Order a wedge salad and you can pretty much count on what you’re going to get!
Iceberg lettuce sometimes gets a bad rap but I find the combination of the creamy blue cheese dressing to be complemented by the light crispness of the iceberg lettuce.
Make this Outback Steakhouse Wedge Salad tonight with this easy Copycat Outback Steak House Lettuce Wedge Salad recipe.
Enjoy!
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Recipe based on one by Seasoned Cook
Photo by Seasoned Cook