Outback Steakhouse Blue Cheese Chopped Salad Recipe
This salad combines crisp lettuce, crunchy angel hair pasta, and creamy blue cheese, creating a delightful contrast.Add a handful of candied pecans and dried cranberries to bring in a hint of sweetness.For that perfect touch, drizzle a balsamic vinaigrette over the top and toss gently.One tip for this recipe is to fry the angel hair pasta until it’s light brown and crispy—it adds a fantastic crunch!
Ingredients
- 6 cups Lettuce chopped
- 1 cup Carrot shredded
- 1 cup Red Cabbage shredded
- 1/4 cup Scallions chopped
- 1/2 cup Blue Cheese crumbled
- 1/2 cup Dried Cranberries
- 1/2 cup Pecans candied
- 1 cup Angel Hair Pasta broken into 2-inch pieces
- 1/2 cup Balsamic Vinaigrette
Instructions
- Preheat your oven to 375 degrees F to prepare the pecans.
- Combine pecans, ground cinnamon, melted butter, and light brown sugar in a bowl.
- Toss well, spread on a baking sheet, and bake for 3-5 minutes.
- Allow them to cool completely.
- Cook the angel hair pasta in boiling water until al dente, which should take about 2-3 minutes.
- Then, drain and let it cool.
- Heat oil in a skillet over medium heat.
- Fry the drained pasta until light brown and crispy.
- Place on paper towels to cool and drain any excess oil.
- In a large salad bowl, add chopped lettuce, shredded carrot, shredded red cabbage, and chopped scallions.
- Toss to mix the greens evenly.
- Top the salad with crumbled blue cheese, dried cranberries, crispy pasta, and candied pecans.
- Drizzle with balsamic vinaigrette and gently toss to coat the ingredients.
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