Outback Steakhouse Blue Cheese Chopped Salad Recipe

Let’s talk about the Outback Steakhouse Blue Cheese Chopped Salad!

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!

How to Make Outback Steakhouse Blue Cheese Chopped Salad Recipe

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

Step-by-Step Instructions

Step 1:

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.

Step 2:

Cook the angel hair pasta in boiling water until al dente, which should take about 2-3 minutes.

Then, drain and let it cool.

Step 3:

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.

Step 4:

In a large salad bowl, add chopped lettuce, shredded carrot, shredded red cabbage, and chopped scallions.

Toss to mix the greens evenly.

Step 5:

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.

Serve immediately and enjoy!

Tips and Tricks for Making This Recipe

Choose Fresh Ingredients

Always use the freshest lettuce and greens to get that crisp and vibrant salad.

This makes a huge difference!

Cool the Pasta Properly

Ensure the angel hair pasta is completely cool before frying to achieve the best crispy texture.

Balance the Dressing

Dress the salad lightly at first.

You can always add more balsamic vinaigrette to taste.

Store Candied Pecans

Store any leftover candied pecans in an airtight container to keep them crispy for future use.

Serve Immediately

For the best experience, serve the salad as soon as it’s prepared to keep the ingredients fresh and crunchy.

What to Serve with Outback Steakhouse Blue Cheese Chopped Salad

Grilled Chicken Breast

Grilled chicken breast is a classic pairing that complements the rich flavors of the blue cheese chopped salad.

The smoky, charred taste of the chicken adds a delightful contrast to the creamy and tangy blue cheese.

It’s a lean option that keeps the meal light but satisfying.

Garlic Bread

A warm, crusty garlic bread is an excellent choice to serve alongside the salad.

Its buttery and savory notes meld perfectly with the blue cheese and candied pecans.

It’s also great for soaking up any leftover dressing on your plate.

Sweet Potato Fries

Sweet potato fries bring a crunchy and sweet twist to your meal.

The natural sweetness of the fries pairs wonderfully with the savory elements of the salad.

They’re a fun and unexpected side that your guests will love.

Roasted Vegetables

Roasted vegetables like bell peppers, zucchini, and asparagus add an earthy and colorful complement to the salad.

Seasoned with olive oil, salt, and pepper, these veggies offer a healthy and delicious side option.

They also add some extra nutrients to your meal.

Avocado Slices

Adding avocado slices brings a creamy texture that’s both luxurious and delightful.

The mild flavor of the avocado doesn’t overpower the blue cheese, while adding a rich, buttery note.

It’s a refreshing way to enhance the salad.

Prosciutto-Wrapped Melon

For something a bit more adventurous, try prosciutto-wrapped melon.

The salty prosciutto and the sweet melon create a beautiful balance of flavors.

This side dish adds a touch of elegance and a burst of freshness to your meal.

Variations and Substitutions

Switching up ingredients in your Outback Steakhouse Blue Cheese Chopped Salad can add some excitement to your meal!

Protein Alternatives

You can add grilled chicken, shrimp, or even steak to make the salad more filling.

Vegetarian options like tofu or chickpeas also work great!

Nut Variations

Use walnuts or almonds if you’re not a fan of pecans.

Both can be candied with cinnamon for a similar crunch.

Cheese Choices

If blue cheese isn’t your favorite, try feta or gorgonzola.

Each brings a unique flavor that complements the salad well.

Dressing Tweaks

Instead of a blue cheese vinaigrette, you can opt for a balsamic or ranch dressing.

Both provide a different but delicious twist.

Veggie Mix

Substitute the mixed greens with spinach or kale for a different nutrient profile.

Adding fruits like sliced apples or dried cranberries can introduce a sweet element.

How to Store Leftover Outback Steakhouse Blue Cheese Chopped Salad

Storage Containers

You’ll want to use airtight containers to keep your leftover Outback Steakhouse Blue Cheese Chopped Salad fresh.

Glass or plastic containers with tight-fitting lids work perfectly.

If you have any dressing left, store it separately in a small container to avoid sogginess.

Refrigeration

Place your airtight container with the leftover salad in the refrigerator as soon as possible.

This helps in preserving the freshness and prevents the greens from wilting.

Your salad should stay fresh for up to two days in the fridge.

Ingredient Separation

If you can, keep crunchy elements like pecans or croutons separate when storing.

Mix them in only when you’re ready to eat to maintain their crunchiness.

Remember to check the salad and components for any signs of spoilage before consuming.

Common Mistakes to Avoid

Overdressing the Salad

A common mistake is using too much vinaigrette.

Too much dressing can make the salad soggy and overpower the other flavors.

I recommend starting with a small amount and gradually adding more until you’re happy.

Burning the Pecans

When making the candied pecans, it’s easy to burn them if you’re not careful.

Keep a close eye on them while they’re in the oven or on the stovetop.

Stir them frequently to make sure they caramelize evenly without burning.

Not Cooling the Fried Pasta

Fried pasta needs to cool completely before being added to the salad.

Adding hot pasta can wilt the lettuce and make the salad less crispy.

Give the pasta a few minutes to cool on a paper towel after frying to prevent this issue.