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Outback Blue Cheese Chopped Salad
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A copycat recipe


Serves/Makes:6 or more servings

  • Candied cinnamon pecans:
  • 1/3 cup (80 ml) sliced-lengthwise pecans
  • 1/2 tsp (2 ml) cinnamon
  • 1 tbsp (15 ml) dark brown sugar
  • 1-1/2 tsp (7 ml) butter, melted
  • Salad:
  • 3 cups (700 ml) chopped bibb lettuce or butter lettuce
  • 3 cups (700 ml) chopped redleaf lettuce
  • 3 cups (700 ml) chopped iceberg lettuce
  • 1 green onion, chopped
  • Blue cheese vinaigrette:
  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) white vinegar or champagne vinegar
  • 1/4 tsp (1 ml) balsamic vinegar
  • 2 tsp (10 ml) Dijon mustard
  • 2 tbsp (30 ml) sour cream
  • 2 tbsp (30 ml) chopped fresh basil
  • salt and freshly ground black pepper, to taste
  • 1/2 cup (125 ml) crumbled blue cheese
  • Preheat oven to 375 degrees (200 C.).
  • 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.

c/o recipezaar.com

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