Outback Steakhouse Blue Cheese Chopped Salad
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: < 30 minutes
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.
Recipe Location: https://www.cdkitchen.com/recipes/recs/17/Outback-Steakhouse-Blue-Cheese90143.shtml
Recipe ID: 61016
Nutrition:
per serving: 580 calories, 28g fat, 67g carbohydrates, 25g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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