Outback Steakhouse Chopped Blue Cheese Salad Recipe » Chef Pablo's RecipesChef Pablo's Recipes

Step 1

Preheat oven to 375 degrees F.

Step 2

Slice each pecan half into at least three lengthwise pieces.

Step 3

Combine the cinnamon and brown sugar.

Step 4

Toss the pecans with the melted butter, then with the cinnamon/sugar mixture, making sure to coat them all evenly.

Step 5

Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized.

Step 6

Remove the baking sheet from the oven and slide the pecans off of the parchment to cool.

Step 7

Chop all of the lettuce and cabbage into small bite-sized pieces; and rinse them with cool water.

Step 8

Slice the green onion and shred the carrots if you didn't purchase them already shredded.

Step 9

In a large bowl, combine the olive oil, white wine vinegar, balsamic vinegar, dijon mustard, sour cream, honey and chopped basil. Whisk vigorously until very well blended.

Step 10

Place the chopped lettuce, cabbage and shredded carrots into a serving bowl large enough to allow you to toss the salad.

Step 11

Add the vinaigrette and toss thoroughly.

Step 12

Sprinkle with the chopped onion, fried noodles and crumbled blue cheese and then top with the caramelized pecans.