Outback Wedge Salad

Grandma says, "This is one of my favorite salads! I haven't made it yet, but looked up the recipe after going to dinner at "Out Back"  last week."


For the Blue Cheese Dressing 

• 1/2 cup mayonnaise 
• 1/2 cup sour cream 
• 1/2 cup buttermilk 
• 1 tablespoon white wine vinegar 
• 2 teaspoons Worcestershire sauce 
• 1 teaspoon onion powder 
• 1 teaspoon garlic powder 
• 1 teaspoon dry mustard 
• 1 teaspoon black pepper 
• 1/2 teaspoon salt 
• 2 teaspoons sugar 
• 6 ounces crumbled blue cheese 

In a large bowl, combine mayonnaise, sour cream, and buttermilk. Mix well. Next, thoroughly mix in the remainder of the ingredients. Afterwards, refrigerate the dressing for up to 24 hours before serving for best flavor.

For the Salad 

• 1 head iceberg lettuce, cut into 4 equal wedges 
• 1 cup grape tomatoes, halved (blah, yuck...left these out :) Ha ha!  Really, grandma?  Grape tomatoes are delicious! ;)
• 1/2 cup chopped red onion 
• 8 slices bacon, cooked and crumbled 
• 1/2 cup balsamic vinegar 
• 6 ounces crumbled blue cheese 
• Black pepper to taste 

First, you need to cook the balsamic vinegar into a glaze. Heat the balsamic vinegar in a saucepan on medium heat. Cook until reduced by half, then remove from heat and allow to cool. Meanwhile, place the iceberg lettuce wedge on a serving dish. Then liberally pour blue cheese dressing over top of wedges. Next, top with halved tomatoes, chopped onion, crumbled blue cheese, and crumbled bacon. Drizzle a little of the balsamic glaze on top of the wedge, and sprinkle with black pepper. Eat immediately or it will go soggy!
 
Grandma's Note *Another of my favorite salads was served at Taylor's Christmas Bridal Shower in St. George and when I asked for the recipe her aunt told me where to find this great cookbook at Thi Pans. It has lots of wonderful recipes. "The Gathering of Friends" Volume One by Michele Huxtable & Alyse Christensen.  That is where this recipe comes from.