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Outback (copycat) Bleu Cheese Chopped Salad


Recreate a copycat version of Outback Steakhouse's bleu cheese chopped salad as a next side dish or make a big batch for lunch for the week. This salad is a blend of fresh flavors, you will absolutely fall in love with this recipe.

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  • Bleu Cheese Vinaigrette:
  • Serves 2
  • 2/3 cup extra virgin olive Oil
  • 1/4 cup crumbled bleu cheese
  • 1/4 cup honey
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon granulated sugar
  • 1 tablespoon minced garlic
  • 1 1/4 teaspoons salt
  • 1 teaspoon Italian herb seasoning
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup rice vinegar
  • 2 teaspoons lemon juice
  • Cinnamon Pecans:
  • 3 tablespoons granulated sugar
  • 1 tablespoon water
  • 1 teaspoon butter
  • 1/4 teaspoon ground cinnamon
  • Dash salt
  • 1/2 cup chopped pecans
  • Salad:
  • 4 cups chopped iceberg lettuce
  • 2 cups chopped romaine lettuce
  • 1/3 cup chopped green onion
  • 1/4 cup chopped red cabbage
  • 1/4 cup shredded carrot
  • 1/4 cup crumbled bleu cheese


Servings 2
Preparation time 30mins
Cooking time 60mins


Step 1

Bleu Cheese Vinaigrette: Combine all ingredients except vinegar and lemon juice in a small pan over medium heat. Heat until mixture begins to bubble, remove from heat. Cool mixture. Combine cooled mixture with rice vinegar and lemon juice in a blender. Blend on high speed for 1 minute, cover and chill.

Cinnamon Pecans: Combine sugar, water, butter, cinnamon and salt in a small pan over medium heat. When mixture first reaches a boil, add pecans. Stir constantly until liquid evaporates and sugar begins to crystallize on the nuts. Don't allow the nuts to smoke or burn. Pour sugar crystallized pecans out onto a plate to cool.

Assemble The Salad: Combine lettuce, green onion, red cabbage, shredded carrot, pecans and pasta in a large bowl. Toss with 3/4 cup of the dressing. Top with 2 tablespoons crumbled bleu cheese on each serving.


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