A steakhouse-style wedge of blue cheese salad

Votes: 1

How to Make - Steakhouse Blue Cheese Salad Wedge

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 498, total fat 46 G., saturated fats 11 G., proteins 9 G., carbohydrates 13 G., fiber 2 G., cholesterol 47 mg, sodium 625 mg, sugar 11 G.

These salads are typically served as a side dish to huge steaks in American steakhouses: a quarter of an iceberg lettuce head is served on a plate with a blue cheese dressing, bacon, and balsamic glaze. This version of the salad is the restaurant chain's signature side dish. Outback, where it has been a hit since it appeared on the menu ten years ago.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2/3 cup mayonnaise
2 tsp apple cider vinegar
2 tbsp. sour milk or kefir
1/4 teaspoon sugar
2 tablespoons finely crumbled Danish blue cheese
2 tablespoons of sugar
1 tbsp balsamic vinegar
1 small head iceberg lettuce, trimmed and quartered
1 cup grape tomatoes, halved
A quarter of a small red onion, thinly sliced
4 slices bacon, fried and crumbled
1/4 cup coarsely crumbled Danish blue cheese

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: iceberg lettuce, blue cheese, balsamic vinegar, grape tomatoes, red onion, bacon, apple cider vinegar

Cooking the dish according to the recipe:

Prepare the dressing:

In a small bowl, combine mayonnaise, vinegar, sour milk, and sugar. Add blue cheese and season with salt and pepper. Refrigerate until completely chilled, about 30 minutes.
Meanwhile, prepare the glaze.:

Combine the sugar, balsamic vinegar, and 2 tablespoons of water in a small nonstick skillet. Bring to a simmer over medium heat and cook, stirring occasionally, until the glaze thickens, about 5 minutes. Transfer to a small bowl and let cool.

Prepare the salad:

Arrange the iceberg lettuce quarters among plates. Drizzle with the dressing, letting it drip down the sides. Drizzle with balsamic glaze, about 1 teaspoon per quarter (you won't need all of it). Top with tomatoes, red onion, bacon, and blue cheese.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Main courses / Side dishes / Vegetables and mushrooms / Appetizers / Vegetable appetizers / Food Network - recipes / American cuisine