Because Outback Steakhouse makes the effort to accommodate diners on special diets, we give them our business. Their food and service is consistent. Like Starbucks, you know what you're going to get. When our boys dine with us (they are 3 and 4), we can get away with splitting an Outback Special GF—a 6-ounce steak accompanied by a naked sweet potato and unseasoned green beans. Ask mom what her favorite menu item is and she'd have to say the Wedge Salad. It's a simple little salad of iceberg lettuce topped with a blue cheese dressing, diced tomatoes, bacon bits, red onion and a drizzle of a sweet balsamic vinegar glaze. The menu suggests that gluten-free and dairy-free diners avoid the blue cheese dressing (both of which I can eat but my son cannot). How can a salad I adore not be enjoyed by everyone!? Using a tasty, dairy-free ranch dressing recipe from my friend Heidi at Adventures of a Gluten-Free Mom and a simple-to-make balsalmic glaze, you, too can have Outback at home—or close to it!
Outback Steakhouse Wedge Salad
Prep Time: 10-15 minutes
Cook Time: 20-30
Common Allergens: Soy (trace amount in Veganaise)
In a small saucepan combine, bring to gentle simmer and reduce to a thick syrup:
1/2 cup BALSALMIC VINEGAR
1/8 cup raw HONEY
1/4 teaspoon SEA SALT
Brown, crumble and set aside:
6-8 strips BACON (choose organic or uncured Applegate Farms Sunday Bacon or Turkey Bacon) (optional)
Prepare Heidi's Ranch Dressing (dairy-free, gluten-free and vegan).
Prepare produce and set aside:
1 TOMATO diced
1/4 RED ONION thinly sliced
1 head ICEBERG LETTUCE quartered
On one large plate or on four individual serving dishes, arrange and top lettuce wedges evenly with and in this order, a spoonful (or two) of ranch dressing, tomato, red onion, bacon and a drizzle of the balsamic glaze. If you tolerate dairy, a spoonful of blue cheese crumbles tops this salad off perfectly!