Wedge Salad with Blue Cheese Ranch and Balsamic Reduction (Outback Copycat)
Servings 4 servings
Ingredients
Salad
- 1 small head iceberg lettuce cut into 4 wedges
- 6-8 slices bacon, cooked and crumbled
- 1/4 red onion, chopped
- 2 Roma tomatoes, chopped
- Corn from one ear of sweet corn leave raw
- 1 avocado, chopped
Blue Cheese Ranch
- 1/2 cup real mayonnaise (I use lowfat)
- 1/2 cup sour cream may sub Greek yogurt with a pinch of sugar
- 1/3 cup Blue cheese crumbles
- 1 tablespoon lemon juice
- 1 tsp EACH dried parsley, dried chives
- 1/2 tsp EACH dried dill, garlic powder
- 1/4 tsp EACH salt, pepper
- 3 tablespoons milk more or less as needed
- Dash of cayenne pepper (optional)
Balsamic Reduction
- 1/2 cup balsamic vinegar
- 2 tablespoons brown sugar
Garnish
- Blue cheese crumbles (optional)
- Salt and pepper to taste
Instructions
Blue Cheese Ranch
- 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
- Note: Make just before serving or Reduction will thicken too much.
- 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.
Serve
- 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.