Wedge Salad with Blue Cheese Ranch and Balsamic Reduction (Outback Copycat)
Servings Prep Time
4servings 25minutes
Servings Prep Time
4servings 25minutes
  • 1 small head iceberg lettucecut into 4 wedges
  • 6-8slices bacon, cooked and crumbled
  • 1/4 red onion, chopped
  • 2 Roma tomatoes, chopped
  • Corn from one ear of sweet cornleave raw
  • 1 avocado, chopped
Blue Cheese Ranch
  • 1/2cup real mayonnaise(I use lowfat)
  • 1/2cup sour creammay sub Greek yogurt with a pinch of sugar
  • 1/3cup Blue cheese crumbles
  • 1tablespoon lemon juice
  • 1tsp EACH dried parsley, dried chives
  • 1/2tsp EACH dried dill, garlic powder
  • 1/4tsp EACH salt, pepper
  • 3tablespoons milkmore or less as needed
  • Dash of cayenne pepper(optional)
Balsamic Reduction
  • 1/2cup balsamic vinegar
  • 2tablespoons brown sugar
  • Blue cheese crumbles(optional)
  • Salt and pepper to taste
Blue Cheese Ranch
  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.
  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.