My Version of Outback Steakhouse's Wedge Salad

The key -well, let me tell you I haven't had an Outback Wedge Salad in years, so things might have changed, but back in the 1990s! - it was amazeballs. (A little 90s slang for you.) So, it turned out the key to a perfect wedge salad is a little tangy blue cheese vinaigrette nestled amongst the lettuce. You can buy it, but sometimes my Kroger has it, and sometimes it doesn't, so here's a quick vinaigrette recipe that you can use to make anything vinaigrette. In this case? Blue Cheese! A recipe within a recipe.

Blue Cheese Vinaigrette

1/4 cup white wine vinegar

1/4 teaspoon Kosher salt

Pinch of sugar substitute

1 Tbsp Dijon mustard

1/4 tsp ground black pepper

3/4 cup olive oil

1/2 cup crumbled blue cheese

Mix together the vinegar, salt, Splenda, mustard, and pepper. Slowly add in the olive oil, whisking until emulsified. Add in the blue cheese, keep whisking until you get the consistency you want. Voila, you have vinaigrette!

As for the salad? Oh, are you in for a treat. A fat and calorie laden treat!

Ingredients:

1/4 head of iceberg lettuce

1 Tbsp blue cheese vinaigrette

5 grape tomatoes, halved

2 strips thick cut bacon

4 oz blue cheese

2 Tbsp Marzetti Ultimate Blue Cheese Dressing

Quarter your head of iceberg lettuce. Take one of the wedges, place in bowl, drizzle the blue cheese vinaigrette over the wedge, get a fork in there, open up the layers of lettuce to the dressing, so it really gets inside the lettuce. Now just throw everything on top - the tomatoes, the blue cheese (I use the Roth buttermilk blue cheese, but you do you.), the bacon, the Marzetti Ultimate Blue Cheese dressing.

Yes, I realize this is less of a recipe, and more just assembling the best ingredients you have ever combined in your life, but ohmygod. It's so delicious, and if you make it once, your mouth will water every time you think about it for the rest of your days.

According to Carb Manager: 1049 cal., 13.8g total carbs, 6.8g net carbs, 6.9g fiber