Description
There was a request for the outback's blue cheese chopped salad on the forum today… It's been a couple of years since i had the salad myself, but i recall really enjoying it! The request set my tastebuds a'craving, so i put together this salad. We took it to a potluck today – i had two servings of it for lunch, and the husband and potluck attendees pronounced it great! 🙂
Ingredients
- Pecans
- Cinnamon
- Dark Brown Sugar
- Butter
- Bibb Lettuce
- Lettuce
- Iceberg Lettuce
- Green Onion
- Olive Oil
- White Vinegar
- Balsamic Vinegar
- Dijon Mustard
- Sour Cream
- Fresh Basil
- Salt & Freshly Ground Black Pepper
- Blue Cheese
Instructions
- 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
- Chop the lettuces into smallish bitesized pieces
- Use a salad spinner to wash and dry them
- Slice the green onion
- Whisk together the vinaigrette ingredients
- Place the chopped lettuce in a large serving bowl
- 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
- Serve and enjoy!