Outback Steak House Wedge Salad

Outback Steak House Wedge Salad

Dressing
1 cup mayonnaise
3/4 - 1 cup buttermilk
1/2 teaspoon pepper
1 teaspoon onion powder
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 dash cayenne pepper
1 teaspoon garlic powder
2 teaspoons sugar
6 ounces crumbled blue cheese

Salad
1 head iceberg lettuce
8 slices bacon, cooked and crumbled
1/4 c chopped purple onion
1 1/2 cups grape tomatoes, halved
6 ounces crumbed blue cheese
salt and pepper

Balsamic glaze
take 1/2 cup of balsamic vinegar and heat in saucepan 'til reduced by half. Then you've got a nice balsamic-y syrup to drizzle over your salad. The taste combination is amazing.

Directions
1. To make the dressing, combine mayonnaise, and buttermilk, mixing well.
2. Add remaining ingredients mixing thoroughly.Must refrigerate for 24 hours before serving for best flavor.
3. For the salad assembly, divide iceberg lettuce head into four equal sections, cutting down towards the stem.
4. Place on plates, topping liberally with the blue cheese dressing, crumbled bacon,onion, chopped tomato and crumbled blue cheese.
5. Add balsamic glaze.
6. Serve nice and cold, adding salt and pepper to taste.

**I'll be honest, I'm totally lazy, for my dressing I buy Lighthouse Blue cheese dressing, add milk and Ranch powder and shake it up... taste the same to me :/