Outback Copycat Bleu Cheese Chopped Salad Recipe 395 Food

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BLUE CHEESE CHOPPED SALAD (OUTBACK STEAKHOUSE COPYCAT)



Blue Cheese Chopped Salad (Outback Steakhouse Copycat) image

- 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

1 head romaine lettuce
4 heads iceberg lettuce
1 lb carrot, shredded
1 lb red cabbage, shredded
3 ounces chives, chopped
5 ounces angel hair pasta (fried and broken)
5 ounces blue cheese, chopped in squares
5 ounces balsamic vinegar
3 ounces candied pecans, caramelized

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

OUTBACK-STYLE BLUE CHEESE WEDGE SALAD



Outback-Style Blue Cheese Wedge Salad image

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

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.

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

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

OUTBACK BLUE CHEESE SALAD DRESSING - COPYCAT



Outback Blue Cheese Salad Dressing - Copycat image

Make and share this Outback Blue Cheese Salad Dressing - Copycat recipe from Food.com.

Provided by Impera_Magna

Categories     Salad Dressings

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:

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

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.

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