Outback Steakhouse's Blue Cheese Pecan Chopped Salad

Step 1

Vinaigrette Instructions

Step 2

In a small saucepan, add all the ingredients except the rice vinegar.  Stir on medium heat until the cheeses are completely melted. Once melted, set aside to cool.  Once the vinaigrette mixture has cooled, place ingredients in a blender canister.  Blend on medium speed, while slowly drizzling in the rice vinegar.  Place in a covered container and refrigerate until use.

Step 3

Pecan Instructions

Step 4

In covered container, add all ingredients except the unsalted butter.  Shake the container until the pecans are coated in the spice mix.  Melt the butter in a small saucepan.  Once butter is melted and bubbly, add the pecans.  Toss, continuously, in the saucepan until all of the liquid has evaporated and the sugars have clung to the pecans.  Do not allow the pecans to burn or begin to smoke.  Transfer to a sheet of wax paper and break apart the pecans, so they don’t cool in one big clump.  Allow the pecans to cool, completely.

Step 5

Salad Instructions

Step 6

In a large salad bowl, add lettuces, cabbage, carrots, green onion, crumbled blue cheese and Chow Mein noodles (as many/few as you’d like).  Toss the salad with the vinaigrette according to your personal taste.

Step 7

Optional:  top the served salad with extra pecans, blue cheese crumbles and Chow Mein noodles.