WebStart by washing and drying the lettuce. Cut the head of lettuce into 4 wedges and place on a serving plate. Top with diced tomatoes, blue cheese crumbles, bacon and onion. …
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WebStart with great quality bacon! Partially freeze the bacon. Stack the bacon strips directly on top of one another and cut the bacon strips into lardons (fancy word for slices). About ¼ …
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WebAdd all of the dressing ingredients to a medium bowl and stir well to combine. Refrigerate for at least 30 minutes, or can be made several days in advance. Cut the bacon into pieces …
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WebOver medium-high heat, combine both ingredients and bring to a boil. Reduce heat and simmer for 10 to 15 minutes, stirring occasionally, until thick enough to coat the back of a …
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WebTo begin, discard the wilted outer leaves of the iceberg lettuce head, then cut off the stem. Cut the head in half, and then cut each half in half again, creating four wedges of lettuce …
WebSet aside. Cut the iceberg lettuce into quarters. Slice out the core at the bottom. Rinse well and pat dry. Place a wedge on each plate. Drizzle with blue cheese dressing. Sprinkle …
WebInstructions. In a small mixing bowl, combine the yogurt, mayonnaise, buttermilk, lemon juice, parsley and blue cheese. Whisk or stir well to combine, set aside. Cut the iceberg …
WebWhisk in olive oil. For the salads: Rinse lettuce and remove outer leaves. Slice lettuce in half and remove the core and stem. Slice into 6 wedges. Top each wedge with diced apple, …
WebChives (fresh), minced (5 g) — or sub 1 tsp dried chives. Dill (fresh), minced (3 g)– or sub ½ tsp dried dill. Garlic powder. Kosher salt. Pepper. To make the dressing, combine all …
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WebAdd ½ 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 …
WebCook the bacon and eggs, and allow to cool. Cut lettuce – slice the iceberg into 4 equal parts or wedges. Gently rinse and pat dry the quarters to remove any hidden dirt. …
WebDrizzle each wedge with 2 tablespoons (or more) of the blue cheese dressing. Evenly sprinkle the diced tomatoes, red onion, and bacon over the dressing. If desired, drizzle 1 …
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WebWith a pair of sharp kitchen scissors, cut the bacon into small pieces and drop it into the hot pan. Allow it to warm through and get nice and crispy. Remove the core of the lettuce …
WebPlace the lettuce on a cutting board and cut down, lengthwise through the stem end, cutting in half. Place the cut side down on the cutting board and cut in half again. Repeat with …
WebCut into 4 wedges, cutting each wedge in half. Divide between four dinner plates. Slice the red onion thinly, or dice it. Top the wedges evenly with red onion, chopped walnuts, …
WebCut the lettuce into four even wedges. Dress the wedges: Place the iceberg wedges on a platter, then drizzle ranch dressing over them. Add the toppings: Add the toppings and …
WebMake the blue cheese dressing: In a food processor, combine the blue cheese, mayonnaise, sour cream, vinegar, Worcestershire, hot sauce, salt, and pepper. Pulse the mixture until …