Today I decided to say "NO" to it all...taking a day off...making me a great salad....relaxing by the pool.

I got this Recipe on Pinterest. Enjoy!!
Outback Steakhouse Wedge Salad
Serves: 4
Prep Time: 10-15 minutes
Cook Time: 20-30
Common Allergens: Soy (trace amount in Veganaise)
Instructions:
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

Assembly:
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!