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! :)
- add 3 cups chopped iceberg lettuce
- add 3 cups chopped bibb lettuce or butter lettuce
- add salt & freshly ground black pepper
- add 2 tablespoons sour cream
- add 1/3 cup sliced-lengthwise pecans
- add 1 1/2 teaspoons butter
- add 1 tablespoon dark brown sugar
- add 1/4 cup olive oil
- add 1/4 teaspoon balsamic vinegar
- add 1 green onion
- add 1/2 teaspoon cinnamon
- add 3 cups chopped redleaf lettuce
- add 1/2 cup crumbled blue cheese
- add 1/4 cup white vinegar or champagne vinegar
- add 2 teaspoons Dijon mustard
- add 2 tablespoons chopped fresh basil
- 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.