This Outback Wedge Salad can be completely customized depending on your mood, pantry or by forming a salad bar. Its simple to make yet the bold contrasting flavors and textures are complicated enough to please even the toughest critic. It’s light and refreshing yet satisfying at the same time. In fact, Patrick was craving this glorious symphony of flavors so urgently, we had to go back the very next week.Īnd now this Wedge Salad recipe is that good. I don’t make many “copycat” recipes because I like to put my own spin on things – and this Outback Wedge Salad Copycat is not an exact replica – but it boasts the same playful, magical combination of tangy Blue Cheese Dressing and sweet Balsamic Reduction found in Outback’s Wedge Salad that both Patrick and my taste buds went crazy for – the combo is sheer brilliance. Its a flavor/texture lovers dream and crazy easy to make! This Outback Wedge Salad recipe pairs beautifully with any meal or makes a showstopping appetizer. This Wedge Salad is one of the best salads on the planet! It’s smothered in creamy, decadent homemade Blue Cheese Dressing, crispy bacon, juicy tomatoes, crunchy corn, creamy avocado and drizzled with sweet and tangy Balsamic Reduction. Use whatever mild flavor oil you prefer (like paleo-friendly avocado oil, sunflower oil, or canola oil), substitute maple syrup for the honey to make it vegan, and it’s perfectly ok to use other mustards like stone-ground or yellow mustard if you don’t have Dijon.Wedge Salad is quick and easy but looks and tastes gourmet with hardly any chopping! It adds a wonderful depth and tanginess to hearty roasted veggies, such as carrots and Brussels sprouts, as a glaze after cooking.Īnd try a bit of balsamic vinaigrette with fruits like watermelon and strawberries for a terrifically savory and sweet treat! Can I Substitute Ingredients in this Recipe? What Are Some Ways to Enjoy This Vinaigrette?īalsamic vinaigrette dressing is delicious drizzled on cold salads loaded with fresh greens and veggies, and on warm salads with quinoa, chickpeas and/or cooked stone fruits like grilled peaches or poached pears. Just give it a good shake before serving. Kept in an airtight container in the fridge, this dressing will keep well for 2-3 weeks. Enjoy! Frequently Asked Questions How Long Can Balsamic Dressing Be Stored? Seriously! Get the Full (Printable) Best Balsamic Vinaigrette Dressing Recipe Below. The mustard will help emulsify the vinaigrette and give it a thick luxurious quality. Place all the ingredients in a jar and seal tightly.How To Make Balsamic Vinaigrette Dressing Minced garlic – Because every good vinaigrette needs garlic!. Dried thyme – This balances the sweet and zesty notes of the dressing with a mild earthy flavor.Dijon mustard – For that perfect tangy element that brings out the boldness of the balsamic.Honey – You’ll need less honey in this recipe if you use an older vinegar and/or if you prefer a more savory and less sweet dressing.
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