Wedge Salad - inspired by Outback
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 head iceberg lettuce8 slices bacon, cooked and crumbled 1/4 c chopped red onion1 1/2 cups grape tomatoes, halved salt and pepper 1/2 cup balsamic vinegar
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
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
Nutritional Info 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