Description:

A copycat recipe.

Serves/Makes:4 entree sized salads

Ingredients

• 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)

Preparation

• 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.

Comments

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.