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Copycat Outback Steakhouse Blue Cheese Chopped Salad
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- #61016
Ever wondered how to create a salad that does more than just sit pretty? This lettuce and blue cheese salad from The Outback Steakhouse promises to pack flavor and flair in every bite.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
2 comments
ingredients
5 ounces angel hair pasta
1 tablespoon oil
salt, to taste
1 head romaine lettuce
2 heads iceberg lettuce
3 1/2 cups shredded carrots
4 cups shredded red cabbage
1/2 cup chopped chives
1 1/4 cup crumbled blue cheese
3/4 cup chopped candied pecans
1/2 cup balsamic vinegar
directions
Bring a large saucepan of salted water to a boil over high heat.
Break the angel hair pasta into small pieces and add to the boiling water. Cook the pasta until it is just barely al dente. Drain the pasta well then spread it on paper toweling to remove as much moisture as possible.
Heat the oil in a skillet over medium heat. Add the al dente pasta and cook, stirring frequently, until it begins to brown. When browned and slightly crispy, remove the pasta from the skillet with a slotted spoon and let drain on paper toweling. Season lightly with salt and let cool.
Cut both the romaine and iceberg lettuce into 1/2-inch square pieces and place in a large bowl. Add the shredded carrot, shredded cabbage, and chives and toss well to combine.
Top the salad with the blue cheese, candied pecans, and crispy fried pasta. Drizzle with the vinegar, toss again, and serve immediately.
nutrition data
580 calories, 28 grams fat, 67 grams carbohydrates, 25 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
October 5, 2013
There is an error (has to be) in the amount of lettuce. I used one head romain and one head iceberg and that was more than enough for four people. I had no problem finding the candied pecans because my grocery store has a big selection of gourmet nuts and dried fruit. Don't skip them (make your own if you have to) as they really make the whole salad complete.
When you order this salad at Outback, ask for a side of salad dressing. The "vinegar only" recipe for the dressing given here is only pne of 5+ ingredients in this fabuoiuls salad dressing! Try Emerald candied pecans - great.
This recipe is OK. 4 heads of iceburg for 4 servings. Man, that is a lot of letuce per salad. I used 1 head and it was plenty. The salad was average.
June 16, 2007
This recipe is FANTASTIC it has become a family favorite!! Every bit as good as Outback's..... and very simple. Cant find candied pecans? We tried poppycock instead.... turned out great!