Blue Cheese Vinaigrette Dressing Outback Food

OUTBACK-STYLE BLUE CHEESE WEDGE SALAD

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

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.

BLUE CHEESE VINAIGRETTE

Steps:

• In a blender, combine the vinegar, sugar, 1/2 cup blue cheese, onion, mustard, garlic and salt. Cover and process until smooth. While processing, gradually add oil in a steady stream until dressing is thickened. Stir in the remaining blue cheese if desired. Serve over salad. Cover and refrigerate leftover dressing.

BLUE CHEESE VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, mustard, salt, pepper, and sugar.
• Slowly add extra-virgin olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender. Add crumbled blue cheese.

OUTBACK BLUE CHEESE VINAIGRETTE RECIPE

Steps:

• Rinse the fresh basil under cold water and pat dry. Once the basil is dry, roughly chop the tender stems and leaves. This will help them break down more evenly in the blender.If you aren't using a blender, finely chop the basil until it is minced but not mushy.
• Pour olive oil, white vinegar, and balsamic vinegar into the container of a high-powered blender or immersion blender. Carefully add in Dijon mustard, sour cream, fresh basil, and sugar (optional). Add a pinch of kosher salt and a few cracks of freshly ground black pepper to taste. Don't go overboard with the salt, as there is salt in the blue cheese that will add flavor to the dressing. Blend on medium power until the contents of the blender are homogeneous and pourable. If the consistency is too thick, add in a few splashes of water to thin out the mixture.
• Add the blue cheese to the mixture in the container of the blender.Set the blender to low and pulse 5-6 times so blue cheese breaks up into fine crumbles but doesn't dissolve completely into the dressing. If the dressing thickens up after adding in the blue cheese, add a few splashes of water until you reach the desired consistency.
• Transfer to a mason jar or other refrigerator-safe container and enjoy!

OUTBACK BLUE CHEESE SALAD DRESSING - COPYCAT

Steps:

• Mix all ingredients together by hand in a small bowl until smooth.
• Cover and chill for 30 minutes before serving.

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.