Saladscarriesexperimentalkitchen
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.
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 20 min🔥 Cook: 5 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- bowl
- oven
- whisk
- mixing bowl
📝 Preparation Steps
1
To Make the Cinnamon Pecans
2
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.)
3
To Make the Dressing
4
Whisk all ingredients together until smooth and keep stored in the refrigerator in an air tight container for up to 1 week.
5
To Make the Bleu Cheese Pecan Chopped Salad
6
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.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...