Outback (copycat) Bleu Cheese Chopped Salad

By shirl1_

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.

Ingredients

• Bleu Cheese Vinaigrette:
• BLEU CHEESE CHOPPED SALAD
• 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

Details

Servings 2
Preparation time 30mins
Cooking time 60mins

Preparation

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.