Copycat Outback Steakhouse Chopped Blue Cheese Salad Recipe

Name: Copycat Outback Steakhouse Chopped Blue Cheese Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Candied Pecans; 1/3 cup sliced-lengthwise pecans; 1/2 teaspoon cinnamon; 1 tablespoon dark brown sugar; 1 1/2 teaspoons butter, melted; Vinaigrette; 1/4 cup olive oil; 1/4 cup white vinegar; 1/4 teaspoon balsamic vinegar; 2 teaspoons Dijon mustard; 2 tablespoons sour cream; 2 tablespoons chopped fresh basil; salt & freshly ground black pepper, to taste; 1/2 cup crumbled blue cheese; Salad; 3 cups chopped bibb lettuce or 3 cups butter lettuce; 3 cups chopped red leaf lettuce; 3 cups chopped iceberg lettuce; 1 green onion, chopped; 4 ounces angel hair pasta; oil (for frying); crouton (optional)

Servings: persons

Candied Pecans
1/3 cup sliced-lengthwise pecans
1/2 teaspoon cinnamon
1 tablespoon dark brown sugar
1 1/2 teaspoons butter, melted
Vinaigrette
1/4 cup olive oil
1/4 cup white vinegar
1/4 teaspoon balsamic vinegar
2 teaspoons Dijon mustard
2 tablespoons sour cream
2 tablespoons chopped fresh basil
salt & freshly ground black pepper, to taste
1/2 cup crumbled blue cheese
Salad
3 cups chopped bibb lettuce or 3 cups butter lettuce
3 cups chopped red leaf lettuce
3 cups chopped iceberg lettuce
1 green onion, chopped
4 ounces angel hair pasta
oil (for frying)
crouton (optional)

1
Preheat oven to 375 degrees F.
2
Slice each pecan half into three lengthwise pieces. Mix together the cinnamon and brown sugar. Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating. Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized. Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
3
Whisk together the vinaigrette ingredients.
4
Chop the lettuces into smallish bite-sized pieces; use a salad spinner to wash and dry them. Slice the green onion.
5
Break the angel hair into small, 2 inch pieces. Cook until al dente. Heat oil in a skillet, and fry drained pasta until crispy. Drain on paper towel and cool.
6
Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in). Add the vinaigrette and toss thoroughly to coat. Sprinkle with the chopped onion. Break the cooled pecan slices apart and sprinkle them over the salad.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Candied Pecans, 1/3 cup sliced-lengthwise pecans, 1/2 teaspoon cinnamon, 1 tablespoon dark brown sugar, and more.

Yes, Copycat Outback Steakhouse Chopped Blue Cheese Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Copycat Outback Steakhouse Chopped Blue Cheese Salad

How did you like this recipe?

Frequently Asked Questions