COPYCAT OUTBACK STEAKHOUSE CHOPPED BLUE CHEESE SALAD
A compliation of several different recipes that I found - none were *quite* right. To save time and money, you can also sub in Marzetti's Blue Cheese Vinagarette - it is a pretty good dressing without all the work!
Provided by mykidslightmylife
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F.
- Slice each pecan half into three lengthwise pieces. Mix together the cinnamon and brown sugar. Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating. Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized. Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
- Whisk together the vinaigrette ingredients.
- Chop the lettuces into smallish bite-sized pieces; use a salad spinner to wash and dry them. Slice the green onion.
- Break the angel hair into small, 2 inch pieces. Cook until al dente. Heat oil in a skillet, and fry drained pasta until crispy. Drain on paper towel and cool.
- Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in). Add the vinaigrette and toss thoroughly to coat. Sprinkle with the chopped onion. Break the cooled pecan slices apart and sprinkle them over the salad.
Nutrition Facts : Calories 408.3, Fat 28.2, SaturatedFat 7.3, Cholesterol 19.6, Sodium 298.3, Carbohydrate 30.4, Fiber 3.5, Sugar 6.5, Protein 9.9
BLUE CHEESE VINAIGRETTE FOR CHOPPED SALAD FOR ONE
Use this vinaigrette recipe when making a tasty Chopped Salad for One.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 2/3 cup
Number Of Ingredients 6
Steps:
- In a container with a lid, shake together vinegar, salt, pepper, and mustard. Add oil and blue cheese, and shake again until well combined.
CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE
Provided by Bobby Flay
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat. Season with salt and pepper to taste.
- Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.
CHOPPED BLUE CHEESE SALAD
There was a request for the Outback's Blue Cheese Chopped Salad on the forum today... it's been a couple of years since I had the salad myself, but I recall really enjoying it! The request set my tastebuds a'craving, so I put together this salad. We took it to a potluck today - I had two servings of it for lunch, and the husband and potluck attendees pronounced it great! :)
Provided by Julesong
Categories Cheese
Time 20m
Yield 9 cups salad, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- Slice each pecan half into three lengthwise pieces.
- Mix together the cinnamon and brown sugar.
- Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating.
- Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized.
- Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
- Chop the lettuces into smallish bitesized pieces; use a salad spinner to wash and dry them.
- Slice the green onion.
- Whisk together the vinaigrette ingredients.
- Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in).
- Add the vinaigrette and toss thoroughly to coat.
- Sprinkle with the chopped onion.
- Break the cooled pecan slices apart and sprinkle them over the salad.
- Serve and enjoy!
- Note: if taking this to a picnic or potluck, make sure you prepare it just before you go or the lettuces will get a bit limp after a couple of hours - it'll still tastes good, though.
Nutrition Facts : Calories 202.2, Fat 18.5, SaturatedFat 4.8, Cholesterol 13, Sodium 199.3, Carbohydrate 6.3, Fiber 1.8, Sugar 3.9, Protein 4.2
BLUE CHEESE CHOPPED SALAD (OUTBACK STEAKHOUSE COPYCAT)
- Copy Cat version of Outback Steakhouse Salad as posted on the Virtual Vallarta website Fall-Winter 2004. This salad makes four entrée-size portions.
Provided by CookGordon
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Chop lettuce in 1/2-inch squares.
- Mix lettuce with the carrot, cabbage, pecans and vinegar.
- Add the angel hair pasta, blue cheese and chives.
- Serve in a chilled bowl.
- Serving Suggestion: Top with sliced grilled chicken breast.
Nutrition Facts : Calories 447.6, Fat 12.6, SaturatedFat 7, Cholesterol 26.6, Sodium 672.3, Carbohydrate 68.8, Fiber 17, Sugar 22.2, Protein 22.4
CHOPPED SALAD W/HEARTS OF PALM, ARTICHOKE HEARTS, AND BLUE CHEESE
Categories Salad Leafy Green Appetizer No-Cook Vegetarian Quick & Easy
Yield 6 -8 people
Number Of Ingredients 11
Steps:
- 1. Cut the iceberg and romaine lettuces into 1?2-inch squares. Transfer to a large mixing bowl. Cut the artichoke hearts into eighths and the hearts of palm into 1?4-inch-long pieces and add to the lettuce. 2. Peel the avocado and remove the pit. Cut the avocado into 1?2-inch cubes and add to the lettuce. 3. Crumble the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion, and tomato over the salad. Add the vinaigrette, toss well, and serve. Note: To hard-cook eggs, put them in a saucepan with cold water to cover. Bring to a boil over medium-high heat. Cover, remove from the heat, and set aside for 15 minutes, during which time the eggs will harden. This is a better method than cooking the eggs in boiling water. There is less chance of the eggs cracking.
CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE
Steps:
- For the vinaigrette: Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. For the salad: Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.
CHOPPED SALAD WITH BLUE CHEESE VINAIGRETTE
Steps:
- Whisk together all dressing ingredients. Trim artichokes down to heart and 1/2 inch of stem. Cook in simmering water to cover with a dash of lemon juice until tender about 20 minutes. Can substitute canned artichokes. Cook pancetta in skillet over low heat until crisp. Drain. Toss artichoke hearts with pancetta, tomatoes, avos, onion, nuts, and lettuce and drizzle with dressing
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