Outback Blue Cheese Chopped Salad Recipe

Name: Outback Blue Cheese Chopped Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup (80 ml) sliced-lengthwise pecans; 1/2 tsp (2 ml) cinnamon; 1 tbsp (15 ml) dark brown sugar; 1-1/2 tsp (7 ml) butter, melted; 3 cups (700 ml) chopped bibb lettuce or butter lettuce; 3 cups (700 ml) chopped redleaf lettuce; 3 cups (700 ml) chopped iceberg lettuce; 1 green onion, chopped; 1/4 cup (60 ml) olive oil; 1/4 cup (60 ml) white vinegar or champagne vinegar; 1/4 tsp (1 ml) balsamic vinegar; 2 tsp (10 ml) Dijon mustard; 2 tbsp (30 ml) sour cream; 2 tbsp (30 ml) chopped fresh basil; salt and freshly ground black pepper, to taste; 1/2 cup (125 ml) crumbled blue cheese

Servings: persons

1/3 cup (80 ml) sliced-lengthwise pecans
1/2 tsp (2 ml) cinnamon
1 tbsp (15 ml) dark brown sugar
1-1/2 tsp (7 ml) butter, melted
3 cups (700 ml) chopped bibb lettuce or butter lettuce
3 cups (700 ml) chopped redleaf lettuce
3 cups (700 ml) chopped iceberg lettuce
1 green onion, chopped
1/4 cup (60 ml) olive oil
1/4 cup (60 ml) white vinegar or champagne vinegar
1/4 tsp (1 ml) balsamic vinegar
2 tsp (10 ml) Dijon mustard
2 tbsp (30 ml) sour cream
2 tbsp (30 ml) chopped fresh basil
salt and freshly ground black pepper, to taste
1/2 cup (125 ml) crumbled blue cheese

1
Preheat oven to 375 degrees (200 C.).
2
Slice each pecan half into three lengthwise pieces.
3
Mix together the cinnamon and brown sugar.
4
Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating.
5
Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized.
6
Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
7
Chop the lettuces into smallish bitesized pieces; use a salad spinner to wash and dry them.
8
Slice the green onion.
9
Whisk together the vinaigrette ingredients.
10
Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in).
11
Add the vinaigrette and toss thoroughly to coat.
12
Sprinkle with the chopped onion.
13
Break the cooled pecan slices apart and sprinkle them over the salad.
14
Serve and enjoy!

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1/3 cup (80 ml) sliced-lengthwise pecans, 1/2 tsp (2 ml) cinnamon, 1 tbsp (15 ml) dark brown sugar, 1-1/2 tsp (7 ml) butter, melted, and more.

Yes, Outback Blue Cheese Chopped 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.

That's it — enjoy your meal!

Outback Blue Cheese Chopped Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions