Best Outback Blue Cheese Salad Dressing Copycat Recipes

Outback-Style Blue Cheese Wedge Salad image

Provided by Food Network Kitchen

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 13

2/3 cup mayonnaise
2 teaspoons apple cider vinegar
2 tablespoons buttermilk
1/4 teaspoon sugar
2 tablespoons finely crumbled Danish blue cheese
Kosher salt and freshly ground pepper
2 tablespoons sugar
1 tablespoon balsamic vinegar
1 small head iceberg lettuce, trimmed and quartered
1 cup grape tomatoes, halved
1/4 small red onion, sliced
4 slices bacon, cooked and finely chopped
1/4 cup coarsely crumbled Danish blue cheese

Steps:

Make the dressing: Whisk the mayonnaise, vinegar, buttermilk and sugar in a small bowl. Stir in the blue cheese and season with salt and pepper. Refrigerate until chilled, about 30 minutes.
Meanwhile, make the glaze: Combine the sugar, balsamic vinegar and 2 tablespoons water in a small nonstick skillet. Bring to a simmer over medium heat and cook, stirring occasionally, until thickened, about 5 minutes. Pour into a small bowl and let cool.
Make the salad: Divide the iceberg wedges among plates. Spoon the dressing on top, letting it run down the sides. Drizzle all over with some of the glaze, about 1 teaspoon per wedge (you will not need all the glaze). Top with the tomatoes, red onion, bacon and blue cheese.

Outback Blue Cheese Salad Dressing - Copycat image

Provided by Impera_Magna

Time 5m

Yield 1 cup

Number Of Ingredients 6

1 cup mayonnaise
2 tablespoons buttermilk
1 tablespoon crumbled blue cheese
1/8 teaspoon fresh coarse ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder

Steps:

Copycat Outback Steakhouse Chopped Blue Cheese Salad image

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

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.