"Your greatest contribution to the Kingdom of God may not be something you do, but someone you raise." ~Andy Stanley

March 27, 2012

For the love of the wedge salad

My hubby loves to order a wedge salad from Outback whenever we happen to go there. (and thanks to a bunch gift cards we received for Christmas, that seems to be rather often)

I decided to try and make it and googled Outback's Wedge Salads for a celebration we were having on Saturday night.

This is how I ended up making it:

Wedge Salad

1/4 head of iceberg lettuce per person (although I gave a half to the men around here and they didn't mind)
red onion (chopped)
tomatoes (diced)
12 oz of bacon (cooked and crumbled)  -Lots of bacon is the best
4 oz of blue cheese crumbles
Kraft Three Cheese Ranch dressing
1/8 cup of balsamic vinegar
1/8 cup of honey

Put vinegar and honey in a saucepan to simmer and thicken. (let cool)

Arrange a 1/4 of a head of lettuce per plate. Add a few tablespoons of Ranch dressing on each head. Then add the red onion, tomatoes, bacon. Drizzle the vinegar/honey mixture on top and then add the blue cheese crumbles. YUM!

I also served Sweet Tomato's Tuna Tarragon. We were just about too full from the salad to eat it, which is probably a healthy problem to have. : )


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