Outback Steakhouse Chopped Blue Cheese Salad Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Candied cinnamon pecans:
1/3 C pecans, sliced-lengthwise
1/2 t cinnamon
1 T dark brown sugar
1-1/2 t butter, melted
Salad:
3 C chopped butter or bib lettuce
3 C chopped red leaf lettuce
3 C chopped iceberg lettuce
1 green onion, chopped
1 shredded carrot
Blue Cheese Vinaigrette Dressing:
1/4 C olive oil
1/4 C white wine vinegar
1/4 t balsamic vinegar
2 t Dijon mustard
2 T sour cream
2 T honey
1 T chopped fresh basil
Salt & freshly ground pepper, to taste
1/2 C crumbled blue cheese
|
|
Directions: |
Directions:Candied cinnamon pecans:
1. Preheat oven to 375 degrees.
2. Slice each pecan half into at least 3 lengthwise pieces.
3. Combine cinnamon & brown sugar.
4. Toss pecans with melted butter, then with cinnamon/sugar mixture, making sure to coat them all evenly.
5. Put nuts on parchment-lined baking sheet bake for 5-8 minutes, until sugar is caramelized.
6. Remove baking sheet from oven & slide pecans off the parchment to cool.
Salad:
1. Chop all of the lettuce into small pieces; rinse with cool water .
2. Slice green onions.
3. Whisk together vinaigrette ingredients.
4. Place chopped lettuce into a serving bowl large enough to allow you to toss salad.
5. Add vinaigrette & toss thoroughly.
6. Sprinkle with chopped onion.
7. Break apart cooled pecan slices & sprinkle them over salad.
8. Top with fried angel hair pasta. |
|
Personal
Notes: |
Personal
Notes: Enjoy!
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Outback Steakhouse Chopped Blue Cheese Salad is from