Wedge Salad– Easy Outback Steakhouse Copycat

This wedge salad inspired by Outback Steakhouse hits all the right notes — crunchy, creamy, fresh, and super easy to throw together. You don’t need much to make it, and it actually looks like you put in effort (even if you didn’t). Great for no-cook dinners, quick lunches, or just when you want food that looks good on a plate.

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Quick Summary

• Prep time: 25 mins
• Cook time: 0 mins
• Flavor: creamy, tangy, fresh-crisp
• Great for: light dinners, sides, assembling-not-cooking nights

Why I Like This Recipe

I wasn’t in the mood to cook anything real. I just started chopping lettuce and somehow ended up making a whole moment out of it. This salad’s cold, crunchy, kind of dramatic in the best way — and the balsamic glaze? Way easier than it looks. I eat this when I want something pretty but chill.

Ingredients

For the Salad:

• 1 small head iceberg lettuce, quartered
• 6–8 slices bacon, cooked and crumbled
• ¼ red onion, chopped
• 2 Roma tomatoes, chopped
• Corn from 1 ear of sweet corn
• 1 avocado, chopped

For the Blue Cheese Ranch:

• ½ cup mayonnaise
• ½ cup sour cream (or Greek yogurt + pinch of sugar)
• ⅓ cup blue cheese crumbles
• 1 tbsp lemon juice
• 1 tsp each dried parsley and chives
• ½ tsp each dried dill and garlic powder
• ¼ tsp salt
• ¼ tsp black pepper
• 3 tbsp milk (adjust texture)
• Dash cayenne (optional)

For the Balsamic Glaze:

• ½ cup balsamic vinegar
• 2 tbsp brown sugar

Garnish:

• Extra blue cheese crumbles
• Salt and cracked pepper

How To Make Wedge Salad

1. Chop the lettuce: Cut the iceberg into 4 wedges. Keep the core in so it holds shape. Chill while you prep the rest.
2. Cook the bacon: Fry until crispy. Let cool, then crumble. Set aside.
3. Make the dressing: Whisk everything for the blue cheese ranch in a bowl. Start with less milk and adjust as needed. Chill it for at least 30 mins if you’ve got time.
4. Make the glaze: Simmer balsamic vinegar and brown sugar in a small pan until thickened, about 6–8 minutes. Stir often. Don’t walk away.
5. Assemble the salad: Place each wedge on a plate. Add dressing, bacon, onion, tomatoes, corn, and avocado. Drizzle balsamic glaze over everything.
6. Finish it up: Top with more blue cheese, flaky salt, and cracked pepper. Serve cold.

Tips for Success

• Chill the wedges and dressing — helps with flavor and texture.
• Cut the lettuce clean with a sharp knife or it’ll look sad.
• Keep the glaze moving on the stove — it burns quick.
• Add toppings just before serving so nothing gets soggy.

Storage and Reheating

• Fridge: Store lettuce, toppings, and dressing separately. Combine when ready to eat.
• Freezer: Nope. This one’s fresh or forget it.
• Reheat: Not needed — this is a cold salad all the way.

Frequently Asked Questions

• Can I use store-bought ranch?
  Sure, but the homemade one’s thicker and creamier. Plus, it’s easy.
• What if I don’t like blue cheese?
  Try feta or goat cheese — still tangy, just not as bold.
• Do I need the balsamic glaze?
  Technically no, but it really pulls the whole thing together. Adds sweetness.
• Can I make this ahead?
  You can prep the dressing, glaze, and toppings in advance. Just assemble right before serving.
• Does this work as a main?
  Yep — especially if you add grilled chicken or shrimp on top.

Common Mistakes and How to Dodge Them

• Slicing warm lettuce: Nope. Chill it first or it wilts under the toppings.
• Overdressing the salad: Start light and add more as you eat. Soggy wedge is not the move.
• Burning the balsamic: It thickens fast. As soon as it coats the back of a spoon, take it off the heat.
• Using unripe avocado: It should give a little when squeezed — not rock solid. If it’s too firm, skip it.
• Forgetting to season: A little salt and pepper on top makes everything pop. Don’t skip it.

Nutrition Facts (Per Serving)

• Calories: 360 kcal
• Total Fat: 30g
• Saturated Fat: 9g
• Cholesterol: 35mg
• Sodium: 670mg
• Potassium: 480mg
• Total Carbohydrate: 12g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 9g

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