Outback Blue Cheese Chopped Salad
- 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
- 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.