BLEU CHEESE PECAN CHOPPED SALAD (OUTBACK STEAKHOUSE COPYCAT)
Make Outback Steakhouse's Bleu Cheese Pecan Chopped Salad at home with mixed greens and cinnamon pecans tossed in a Bleu cheese vinaigrette; then topped with crumbled Blue Cheese.
Provided by Carrie's Experimental Kitchen
Categories Salads
Time 25m
Number Of Ingredients 13
Steps:
- Combine the pecans, ground cinnamon, melted butter and light brown sugar in a bowl. Toss to coat well; then place on a baking sheet and cook in a preheated 375 degree F oven for about 3-5 minutes. Remove from the oven and allow to cool. (These can be kept in a tightly sealed container at room temperature for up to 5 days.)
- Whisk all ingredients together until smooth and keep stored in the refrigerator in an air tight container for up to 1 week.
- Add the lettuce, cabbage, carrots and scallions to a large mixing bowl; then add the prepared pecans and dressing. Mix well, top with the crumbled Bleu Cheese and serve immediately.
CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
- 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.
OUTBACK-STYLE BLUE CHEESE WEDGE SALAD
Much like Outback's massive steaks and famous Bloomin' Onion, this wedge salad is huge: a quarter head of lettuce loaded with blue cheese dressing, bacon and a balsamic glaze. It's not exactly an Australian classic (in fact, the founders of the chain had never been to Australia before opening the first location), but fans don't seem to mind: The salad has been a hit since it appeared on the menu eight years ago.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
BLUE CHEESE CAESAR SALAD
Provided by Food Network Kitchen
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Toss the bread with the olive oil and season with salt and pepper. Heat a large skillet over medium-high heat. Add the bread and cook, stirring occasionally, until golden on all sides, about 7 minutes. Set aside and let cool slightly.
- Whisk the dressing, parmesan, anchovies, lemon juice and mustard in a large bowl. Add the romaine and croutons; toss to coat and season with pepper. Top with blue cheese.
- Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.)
OUTBACK (COPYCAT) BLEU CHEESE CHOPPED SALAD RECIPE - (3.9/5)
Provided by shirl1_
Number Of Ingredients 29
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 SALAD
"A FRESH SALAD is the perfect complement to any meal, but this colorful combination has eye appeal as well. I love the crispy crunch of croutons and tangy touch of dill in this recipe."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl or jar with tight-fitting lid, combine the first six ingredients; mix or shake until well blended. Place romaine in a large salad bowl; top with the eggs, croutons and blue cheese. Add dressing and toss. Serve immediately.
Nutrition Facts :
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
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
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.
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 WITH BLEU CHEESE AND AVOCADO
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
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.
CHOPPED SALAD WITH BLEU CHEESE VINAIGRETTE
This deconstructed take on a steakhouse-style wedge salad is lighter than its original inspiration; a vinaigrette replaces the creamy dressing but makes up for any leanness with creamy bursts of crumbled bleu cheese scattered throughout the salad.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Place bacon in a medium heavy skillet over medium heat. Cook, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain. Reserve bacon fat for another use (it's delicious for pan-frying hash browns), or discard.
- Whisk together vinegar and oil in a bowl. Stir in 1/2 cup cheese and chives, then season with salt and pepper.
- Toss lettuce, tomatoes, and bacon with vinaigrette; season to taste. Serve with remaining blue cheese and chives.
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