Best Steakhouse Salad Recipes

JAPANESE STEAKHOUSE GINGER SALAD DRESSING COPYCAT SHOGUN STEAK

Steps:

• Combine all ingredients in a blender.
• Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.
• This recipe yields 1 3/4 cups.

COPYCAT OUTBACK STEAKHOUSE CHOPPED BLUE CHEESE SALAD

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.

MORTON'S THE STEAKHOUSE CHOPPED SALAD

Steps:

• To prepare vinaigrette: In a medium mixing bowl, combine the vinegar and 1/3 cup cup of water.
• Whisk the mustard and salad dressing mix until well mixed.
• Add the olive oil and whisk until the dressing is emulsified.
• Let the dressing rest for a few minutes before using so that the flavors can blend. Refrigerate in a tightly-lidded glass or rigid plastic container for up to 7 days and whisk before using.
• Note: If you use Good Seasons brand mix, two packets work well.
• To prepare salad: Cut the iceberg and romaine lettuces into ½-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.
• Peel the avocado and remove the pit. Cut the avocado into ½-inch cubes and add to the lettuce.
• 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.

OUTBACK STEAKHOUSE TANGY TOMATO SALAD DRESSING

Steps:

• Combine all ingredients in a small non-reactive saucepan over medium heat, stirring, until boiling. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Set aside to cool. Pour into a clean covered jar and refrigerate.
• Makes 1 1/4 cups or 10 (2-tablespoon) servings.

OUTBACK STEAKHOUSE CAESAR SALAD DRESSING

Steps:

• Blend all ingredients 20 seconds on high and then 20 seconds on low.
• Makes 1 quart.

OUTBACK STEAKHOUSE'S TANGY TOMATO SALAD DRESSING CLONE

Steps:

• Whisk all ingredients together well, chill, and re-whisk before serving.

STEAKHOUSE POTATO SALAD

Steps:

• 1. Boil potatoes in salted water. Cook until tender (about 15 minutes). Drain and cool. Cut potoates into desired size, and refrigerate until cold. In a small bowl, stir together the ranch dressing mix, mayonnaise, and green onion. Cover, and refrigerate for about 2 hours to blend flavors. Remove from refrigerator and add milk to get desired consistancy. Stir the mayonnaise mixture into the bowl of potatoes. Toss in cheddar cheese and crumble bacon into the bowl, and stir to distribute. Serve.

RUTH'S CHRIS STEAKHOUSE CHOPPED SALAD COPYCAT

Steps:

• 1. FOR THE SALAD: In a very large bowl, layer the salad ingredients in this order: iceberg lettuce,spinach, red onions, olives,mushrooms, hearts of palm, eggs & bacon.
• 2. Top with crispy onions, crumbled cheese, and croutons.
• 3. Just before serving, pour lemon basil dressing over, and mix salad well. Start with a small amount of dressing at first, and add more as needed.
• 4. FOR THE DRESSING: Place all dressing ingredients into blender or Vita-Mix.
• 5. Blend for one minute.
• 6. Make a few hours or a day ahead so that flavors will blend.

STEAKHOUSE WEDGE SALAD WITH GORGONZOLA AND CRISPY PANCETTA

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• Arrange the pancetta in a single layer on the prepared baking sheet. Bake until golden brown and crisp, 8 to 10 minutes. Transfer to a paper-towel-lined plate to drain.
• Meanwhile, mash together the Gorgonzola, sour cream and lemon juice in a bowl. Add the milk and whisk to combine. Season with salt and pepper.
• Arrange the iceberg wedges and tomatoes on 4 plates. Drizzle with the Gorgonzola dressing and crumble the pancetta over the top. Garnish with the chives.

TOKYO JAPANESE STEAKHOUSE SALAD DRESSING RECIPE - (3.8/5)

Steps:

• Puree all ingredients in food processor

BLUE CHEESE CHOPPED SALAD (OUTBACK STEAKHOUSE COPYCAT)

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.

STEAKHOUSE POTATO SALAD

Steps:

• In 2-qt. microwaveable dish, add cut potatoes and water. Cover and microwave on high 12-15 minutes just until potatoes are tender. Refrigerate at least one hour to chill completely.
• Mix remaining ingredients and toss with potatoes just before serving.

STEAKHOUSE WEDGE SALAD

Steps:

• Make the blue cheese dressing: Stir together the grated garlic and lemon juice in a medium bowl to form a garlic paste. Add the half-and-half, mayonnaise, sour cream, Worcestershire, 1/2 cup of the blue cheese and whisk until smooth. Gently stir in the remaining 1/2 cup blue cheese and season with pepper. Refrigerate until ready to use.
• For the salad: Put the oil and bacon in a large skillet and heat over medium-high heat until it starts to sizzle. Reduce the heat to medium and cook until golden and crispy, stirring often, 10 to 12 minutes. Transfer the bacon to a paper towel-lined plate with a slotted spoon. Return the skillet with the bacon fat to the stove and decrease the heat to low. Add the smashed garlic clove and more oil if necessary and cook for 1 minute to infuse the oil. Add the tomatoes, sprinkle with salt and pepper and cook, shaking the pan often, until slightly softened and a few of the skins are split, about 2 minutes. Remove from the heat and add the bacon back in to keep it warm.
• Put the iceberg wedges on a large serving platter and top with the scallions and tomatoes. Spoon the dressing on top, letting it run down the sides. Finish with the bacon.

KRAFT STEAKHOUSE POTATO SALAD

Steps:

• PLACE potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 minute or just until potatoes are tender; drain. Place in large bowl.
• REFRIGERATE 1 hour or until completely cooled.
• mix dressings and add to potatoes.
• add remaining ingriedients.

STEAKHOUSE POTATO SALAD RECIPE - (4.3/5)

Steps:

• Place potatoes in 2-L microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 minutes, or just until potatoes are tender; drain. Place in large bowl. Refrigerate 1 hour or until completely cooled. Mix dressings. Add to potatoes with remaining ingredients; mix lightly. Serve and enjoy!

STEAKHOUSE TOMATO SALAD

Steps:

• In a jar with a tight-fitting lid, combine olive oil, cider vinegar, ketchup, sugar, paprika, and Worcestershire sauce; season with coarse salt. Shake well to combine.
• Arrange tomatoes and onion on a serving platter, alternating tomato and onion slices. Drizzle with some of the dressing; serve immediately with remaining dressing on the side.

CEASAR SALAD. LG'S STEAKHOUSE RECIPE - (4.3/5)

Steps:

• Place anchovies and fresh garlic in wooden salad bowl Crush into fine paste with two dinner forks. Add dijon mustard and worcestershire sauce to paste and stir. Add egg yolk and continue to stir. Slowly add oil while stirring. Add lemon juice, red wine, and half of cheese. Stir. Place lettuce in dressing mixture and toss, making sure all lettuce is coated. Add croutons and remaining cheese. Toss lightly and serve on cold plates. Sprinkle with ground pepper.

STEAKHOUSE BURRITO WITH BLUE CHEESE CAESAR SALAD

Steps:

• Preheat grill to high.
• Combine bacon bits, romaine, tomatoes, and blue cheese in a large bowl.
• Toss with dressing and chill until ready to use.
• Season steak with salt and pepper.
• Grill 8 minutes for medium-rare, turning once.
• Remove from heat, tent with foil, and rest steak 5 minutes.
• While steak rests, grill tortillas until warmed, about 30 seconds on each side.
• Slice steak into thin strips, then divide evenly between the tortillas.
• Arrange 1/2 cup of salad mixture down center, then roll like a burrito.
• Cut in half on the diagonal and serve.

STEAKHOUSE SALAD

Steps:

• Heat grill to medium heat.
• Grill steak 3 min. on each side. Brush with half the A.1. Sauce. Grill 4 to 5 min. or until medium doneness (160ºF), turning and brushing occasionally with remaining A.1. Sauce.
• Transfer steak to cutting board; cover. Let stand 5 min. Meanwhile, mix mayo, dressing and horseradish until blended.
• Cut steak across the grain into thin slices. Cover platter with lettuce; top with tomatoes, onions and meat. Drizzle with mayo mixture; sprinkle with cheese.

OUTBACK STEAKHOUSE WEDGE SALAD RECIPE

Steps:

• In a small saucepan combine, bring to gentle simmer and reduce to a thick syrup: 1/2 cup BALSALMIC VINEGAR 1/8 cup raw HONEY 1/4 teaspoon SEA SALT OR: Use Kraft Sweet Balsamic Dressing Brown, crumble and set aside 8 strips bacon. Ranch Dressing/Marie's Blue Cheese Prepare produce and set aside: 1 TOMATO diced 1/4 RED ONION thinly sliced 1 head ICEBERG LETTUCE quartered Assembly: On one large plate or on four individual serving dishes, arrange and top lettuce wedges evenly with and in this order, a spoonful (or two) of ranch or blue cheese dressing, tomato, red onion, bacon and a drizzle of the balsamic glaze. Sprinkle with blue cheese crumbles.