Best 3 Copycat Outback Steakhouse Chopped Blue Cheese Salad Recipes
Indulge in the tantalizing flavors of Outback Steakhouse's Chopped Blue Cheese Salad, recreated in the comfort of your own kitchen. This classic salad features tender grilled chicken, crumbled blue cheese, crisp bacon, juicy tomatoes, sliced mushrooms, hard-boiled eggs, and a tangy blue cheese dressing, all harmoniously arranged on a bed of crisp lettuce.
This recipe provides step-by-step instructions for preparing each component of the salad, ensuring that every element is perfectly cooked and seasoned. Discover the secrets behind the grilled chicken's smoky flavor, the blue cheese dressing's creamy and tangy texture, and the perfect balance of flavors in this iconic salad.
Elevate your salad-making skills with additional recipes included in this article. Learn how to make a variety of dressings, from the classic blue cheese dressing to a lighter vinaigrette, to complement different salads. Explore creative salad variations, such as a refreshing Cucumber and Avocado Salad or a hearty Quinoa and Roasted Vegetable Salad, each offering a unique flavor profile and nutritional benefits.
Whether you're a seasoned home cook or a novice in the kitchen, this article will guide you through the process of creating a delicious and visually appealing salad that will impress your family and friends. Indulge in the flavors of Outback Steakhouse's Chopped Blue Cheese Salad and discover the joy of homemade salad creations.
OUTBACK (COPYCAT) BLEU CHEESE CHOPPED SALAD RECIPE - (3.9/5)
Provided by shirl1_
Number Of Ingredients 29
Steps:
- Bleu Cheese Vinaigrette: Combine all ingredients except vinegar and lemon juice in a small pan over medium heat. Heat until mixture begins to bubble, remove from heat. Cool mixture. Combine cooled mixture with rice vinegar and lemon juice in a blender. Blend on high speed for 1 minute, cover and chill. Cinnamon Pecans: Combine sugar, water, butter, cinnamon and salt in a small pan over medium heat. When mixture first reaches a boil, add pecans. Stir constantly until liquid evaporates and sugar begins to crystallize on the nuts. Don't allow the nuts to smoke or burn. Pour sugar crystallized pecans out onto a plate to cool. Assemble The Salad: Combine lettuce, green onion, red cabbage, shredded carrot, pecans and pasta in a large bowl. Toss with 3/4 cup of the dressing. Top with 2 tablespoons crumbled bleu cheese on each serving.
BLUE CHEESE CHOPPED SALAD (OUTBACK STEAKHOUSE COPYCAT)
- Copy Cat version of Outback Steakhouse Salad as posted on the Virtual Vallarta website Fall-Winter 2004. This salad makes four entrée-size portions.
Provided by CookGordon
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 447.6, Fat 12.6, SaturatedFat 7, Cholesterol 26.6, Sodium 672.3, Carbohydrate 68.8, Fiber 17, Sugar 22.2, Protein 22.4
COPYCAT OUTBACK STEAKHOUSE CHOPPED BLUE CHEESE SALAD
A compliation of several different recipes that I found - none were *quite* right. To save time and money, you can also sub in Marzetti's Blue Cheese Vinagarette - it is a pretty good dressing without all the work!
Provided by mykidslightmylife
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- 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.
- Whisk together the vinaigrette ingredients.
- Chop the lettuces into smallish bite-sized pieces; use a salad spinner to wash and dry them. Slice the green onion.
- Break the angel hair into small, 2 inch pieces. Cook until al dente. Heat oil in a skillet, and fry drained pasta until crispy. Drain on paper towel and cool.
- 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.
Nutrition Facts : Calories 408.3, Fat 28.2, SaturatedFat 7.3, Cholesterol 19.6, Sodium 298.3, Carbohydrate 30.4, Fiber 3.5, Sugar 6.5, Protein 9.9
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your salad. Look for crisp lettuce, ripe tomatoes, and crumbled blue cheese that is not too salty.
- Don't overdress the salad: A little dressing goes a long way. Too much dressing can overwhelm the other flavors in the salad.
- Serve the salad immediately: This salad is best when served immediately after it is made. The dressing will wilt the lettuce if it sits for too long.
- Add some grilled chicken or steak: This salad makes a great main course when topped with grilled chicken or steak. Just be sure to cook the meat to your desired doneness before adding it to the salad.
Conclusion:
This copycat Outback Steakhouse Chopped Blue Cheese Salad is a delicious and easy-to-make salad that is perfect for any occasion. It is packed with fresh, flavorful ingredients and topped with a creamy blue cheese dressing. Whether you are serving it as a side dish or a main course, this salad is sure to be a hit.
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