Appetizers / Soups / Salads

Wedge Salad - inspired by Outback is for Salad.

Wedge Salad - inspired by Outback takes 10 minutes to prepare.

Wedge Salad - inspired by Outback takes 10 minutes to cook.

Wedge Salad - inspired by Outback makes 4 servings.

The ingredients for Wedge Salad - inspired by Outback are:

1 head iceberg lettuce
8 slices bacon, cooked and crumbled
1/4 c chopped red onion
1 1/2 cups grape tomatoes, halved
salt and pepper
1/2 cup balsamic vinegar

Here is how you make Wedge Salad - inspired by Outback:

For balsamic glaze: heat balsamic vinegar in saucepan until reduced by half. Then you've got a nice syrup to drizzle over your salad.For the salad assembly, divide iceberg lettuce head into four equal sections, cutting down towards the stem.Place on plates, topping liberally with crumbled bacon, onion, and halved cherry tomatoes. Add balsamic glaze sparingly. SERVE WITH: Blue Cheese dressing; add cheese crumbles as desired.Serve nice and cold, adding salt and pepper to taste. If desired, toasted pecans may be added as well.Serving Size:?4 servings

The nutritional information for Wedge Salad - inspired by Outback is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 144.6

• Total Fat: 6.7 g
• Cholesterol: 20.0 mg
• Sodium: 358.9 mg
• Total Carbs: 13.1 g
• Dietary Fiber: 3.1 g
• Protein: 9.4 g