Wedge Salad - inspired by Outback

1 head iceberg lettuce
8 slices bacon, cooked and crumbled
1/4 c chopped red onion
1 1/2 cups grape tomatoes, halved
6 ounces crumbed blue cheese
salt and pepper
1/2 cup balsamic vinegar
4 Tbsp Blue Cheese salad dressing

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 the blue cheese dressing, crumbled bacon, onion, chopped tomato and crumbled blue cheese.

Add balsamic glaze sparingly.

Serve nice and cold, adding salt and pepper to taste. If desired, toasted pecans may be added as well.


Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ANGIETUNIE.