Outback Steakhouse is where I experienced this dish for the first time and I was hooked. In fact, tonight I had a wedge salad with steak at a restaurant called Wolfie’s Grill in Indianapolis.
It really doesn’t matter what way you like your salad, it’s a meal that will fill you up without weighing you down. I love it and you will too.
I’m going to try to copycat Outback’s Steakhouse Salad even the Danish Blue Cheese Vinaigrette. If you have any changes to either recipe, please let me know. Serves 5-6 Total Time: 25 minutes
1/4 cup olive oil
1/4 cup white wine vinegar
1/4 teaspoon balsamic vinegar
2 teaspoons Dijon mustard
2 tablespoons sour cream
2 tablespoons honey
1 tablespoons chopped fresh basil
salt & freshly ground black pepper, to taste
1/2 cup crumbled blue cheese
Whisk all ingredients together and store in an airtight container, refrigerate.
6 oz Sirloin, seared and sliced per plate
Mixed greens, your choice. Iceberg has the mildest flavor of all greens. Try combining it or other mild flavored greens (Bibb, romaine, red or green leaf, and spinach) with bitter greens (Belgian and curly endive, watercress, flowering cabbage, kale and radicchio).
Aussie Crunch, Fried angel hair noodles, optional. They don’t provide any flavor. I’m going to eleminate them.
2 Tomatoes, sliced per plate
1/8-1/4 cup Red onions, diced per plate
1/8-1/4 cup Cinnamon Pecans
Cinnamon Pecans Directions with Ingredients:
In a medium size bowl combine the cup of pecans, 1/2 teaspoon of ground cinnamon, 1 tablespoon melted butter and 1 tablespoon light brown sugar. Toss to coat then place on a baking sheet and cook in a preheated 375F oven for 3-5 minutes. Remove and allow to cool.
Arrange per plate; enough greens to cover plate then add the tomatoes, red onions and pecans. Top with the slices of sirloin. Salt and pepper, to taste. Drizzle with the dressing, Yum Yum!