Outback Steakhouse copycat wedge salad

standard August 6, 2016 2 responses
Outback Steakhouse copycat wedge salad
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One of my all-time favorite wedge salads comes from Outback Steakhouse. I get wedge salads at many other restaurants, but the reason the one at Outback stands out so much is because not only do they have blue cheese dressing on it, but they also put a balsamic reduction drizzle on it. That, combined with the blue cheese dressing is absolutely heaven. This is why I set out to make an Outback Steakhouse copycat wedge salad.

If you love a wedge salad but want to switch it up just a bit from ranch or blue cheese dressing, check out my Jalapeño Ranch Salad Dressing. For now… we’re going to the Outback….


Outback Steakhouse copycat wedge salad

Outback Steakhouse copycat wedge salad

I think people are intimated by reductions. Balsamic reduction is super simple to make. It just takes some time and patience. Oh, and it also takes a very good quality balsamic vinegar to start with.

Go the extra mile and make a medium rare filet or prime rib to go along with it. The seared juices and flavor of a filet or ribeye sliced thin combined with the cold crispness of the lettuce and creaminess of the blue cheese… there aren’t many other things on this Earth that leave a long lasting taste bud impression.

Outback Steakhouse copycat wedge salad

Outback Steakhouse copycat wedge salad

Ingredients for Balsamic Glaze:

  • 1/2 cup balsamic vinegar
  • 1/4 cup plus 2 Tbsp honey

For Salad:

  • A head of lettuce
  • 2-3 Tbsp blue cheese salad dressing
  • Toppings to include: chopped cherry tomatoes, finely chopped red onion, 2 slices of bacon cooked, crumbled blue cheese, green onion optional. (I suggest a TBSP of each, but you can alter the salad to your preference of amounts.)

Takes ,
serves 1-2


  1. Instructions for balsamic: In a pan on medium high heat, bring balsamic vinegar and honey to a boil. Stir often for about 10-15 minutes at a soft simmer. Even though it might not seem thick enough, it will thicken when cooled. You can also use this reduction on pan roasted veggies.
  2. Wash lettuce and remove core. Cut in half vertically. Now cut that half horizontally. You have a wedge!
  3. Place your wedge on a plate and top with: blue cheese dressing, crumbled blue cheese, red onion, cherry tomatoes, bacon, and green onion.Other options also include: ribeye or filet, and/or candied pecans. I have probably had this salad from Outback more than I have had fries from a fast food restaurant. It tastes almost identical. I am super happy with this outcome!! Enjoy!


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2 responses

  • I don’t usually enjoy iceberg lettuce but clearly I’ve been eating it incorrectly. This looks AMAZING.

    • Foodiemarvel

      Yeah, it’s the crunch and the crisp factor, I think. I don’t know if you would get the same effect using any other type of lettuce for this. The real stars are the toppings though…and that blue cheese. Mmmmm 🙂

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