Best Chopped Salad With Bleu Cheese Vinaigrette Recipes

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CHOPPED BLUE CHEESE SALAD



Chopped Blue Cheese Salad image

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

1/3 cup sliced-lengthwise pecans
1/2 teaspoon cinnamon
1 tablespoon dark brown sugar
1 1/2 teaspoons butter, melted
3 cups chopped bibb lettuce or 3 cups butter lettuce
3 cups chopped redleaf lettuce
3 cups chopped iceberg lettuce
1 green onion, chopped
1/4 cup olive oil
1/4 cup white vinegar or 1/4 cup champagne vinegar
1/4 teaspoon balsamic vinegar
2 teaspoons Dijon mustard
2 tablespoons sour cream
2 tablespoons chopped fresh basil
salt & freshly ground black pepper, to taste
1/2 cup crumbled blue cheese

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

COPYCAT OUTBACK STEAKHOUSE CHOPPED BLUE CHEESE SALAD



Copycat Outback Steakhouse Chopped Blue Cheese Salad image

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

1/3 cup sliced-lengthwise pecans
1/2 teaspoon cinnamon
1 tablespoon dark brown sugar
1 1/2 teaspoons butter, melted
1/4 cup olive oil
1/4 cup white vinegar
1/4 teaspoon balsamic vinegar
2 teaspoons Dijon mustard
2 tablespoons sour cream
2 tablespoons chopped fresh basil
salt & freshly ground black pepper, to taste
1/2 cup crumbled blue cheese
3 cups chopped bibb lettuce or 3 cups butter lettuce
3 cups chopped red leaf lettuce
3 cups chopped iceberg lettuce
1 green onion, chopped
4 ounces angel hair pasta
oil (for frying)
crouton (optional)

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

SALADE LYONNAISE



Salade Lyonnaise image

Whether Lyon ever was the gastronomic capital of France is debatable, but it sure has spawned some great dishes, including salade Lyonnaise, not the most simple salad ever made but one that approaches perfection in a way others do not. The combination of bitter greens (traditionally frisée, though escarole, dandelion, and arugula all work beautifully), crisp bacon, barely cooked eggs and warm vinaigrette is really unbeatable.

Provided by Mark Bittman

Categories     easy, quick, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 cups torn frisée or other strong-tasting greens, washed and dried
2 tablespoons extra virgin olive oil
About 1/2 pound good slab bacon or pancetta, cut into 1/2-inch cubes
1 shallot, chopped, or 1 tablespoon chopped red onion
2 to 4 tablespoons top-quality sherry vinegar
1 tablespoon Dijon mustard
Salt
4 eggs
Black pepper

Steps:

  • Put frisée or other greens in large salad bowl. Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallot or onion and cook until softened, a minute or two. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.
  • Meanwhile, bring about an inch of salted water to a boil in a small, deep skillet, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel.
  • If necessary, gently reheat dressing, then pour over greens (they should wilt just a bit), toss and season with salt and pepper to taste. Top each portion with an egg and serve immediately. (Each person gets to break the egg.)

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 22 grams, Carbohydrate 6 grams, Fat 34 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 493 milligrams, Sugar 2 grams, TransFat 0 grams

OUTBACK (COPYCAT) BLEU CHEESE CHOPPED SALAD RECIPE - (3.9/5)



Outback (copycat) Bleu Cheese Chopped Salad Recipe - (3.9/5) image

Provided by shirl1_

Number Of Ingredients 29

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

Steps:

  • 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.

ROMAINE SALAD WITH BLUE CHEESE VINAIGRETTE



Romaine Salad with Blue Cheese Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 5m

Yield 2 BIG GUY servings

Number Of Ingredients 8

2 hearts romaine, chopped
1 clove garlic, chopped
1/2 teaspoon dried oregano leaves
2 teaspoons sugar
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1/4 pound blue cheese crumbles, in specialty cheese section of your market
Salt and pepper

Steps:

  • Place lettuce in a big bowl. Combine garlic, oregano, sugar and vinegar in a small bowl. Add oil to dressing in a slow stream and mix with a whisk or fork. Stir in blue cheese. Pour dressing over salad and toss. Season with salt and pepper, to taste.

CHOPPED SALAD WITH BLEU CHEESE AND AVOCADO



Chopped Salad With Bleu Cheese and Avocado image

Make and share this Chopped Salad With Bleu Cheese and Avocado recipe from Food.com.

Provided by MarieRynr

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

3/4 cup vegetable oil
1/4 cup vinegar
1 garlic clove, minced
4 teaspoons sugar
1 teaspoon salt
pepper
1 large head romaine lettuce, shredded
1 large tomatoes, chopped
1 medium red onion, chopped
1 large avocado, chopped
3 ounces blue cheese, crumbled
6 slices bacon, crisp-fried, crumbled

Steps:

  • Combine the oil, vinegar, garlic, sugar, salt and pepper in a jar with a lid. Cover and shake to mix well.
  • For the salad, place the lettuce in an oval or rectangular bowl. Arrange the tomato, bacon, onion, avocado, and cheese in rows over the lettuce.
  • Drizzle with the vinaigrette and toss just before serving.

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