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Outback Steakhouse Blue Cheese Salad
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Recipe Information
A copycat recipe.

Serves/Makes:4 entree sized salads

  • 1 head romaine lettuce
  • 4 heads iceberg lettuce
  • 1 lb (.5 kg). shredded carrot
  • 1 lb (.5 kg). shredded red cabbage
  • 3 oz (84 grm). chopped chives
  • 5 oz (140 grm). angel hair pasta, fried and broken
  • 5 oz (140 grm). blue cheese chopped in squares
  • 5 oz (140 grm). balsamic vineger
  • 3 oz (84 grm). caramelized candied pecans
  • 4 grilled chicken breasts (optional)
  • 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.
This recipe was found on the web at Puerto Vallerta Lifestyles Magazine.

"Outback Steakhouse does not give away recipes; any seen on the web are not official." This is a direct quote from the outbacksteakhouse.com website. The only hint they give is that their pecans have cinnamon in the glaze.

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