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Outback Steakhouse Bleu Cheese Chopped Salad

By Todd Wilbur


Score: 4.80. Votes: 15
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This cheesy little number is one of the most popular side salad choices at America's favorite steakhouse chain. Cinnamon Pecans and fried angel hair pasta are tossed with salad greens and a delicious sweet and sour bleu cheese vinaigrette. The crunchy angel hair pasta pieces are made by first boiling 24 sticks of uncooked pasta for half of the usual cooking time. When the pasta is cool, fry it in a bit of oil until light brown and crispy. The cinnamon pecans are easily candied in a small saucepan with a few basic ingredients. The recipe here makes two large salad servings, which will require only half of the dressing. This way, if you want to serve more salads you can easily double up on the other ingredients, and you'll have just the right amount of dressing for a couple more servings.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • 2/3 cup Extra Virgin Olive Oil
  • 1/4 cup honey
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Reviews
Average rating:

Score: 4.80. Votes: 15
Rating of votes (15)
5
 
 
13 customers
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1 customers
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1 customers
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0 customers
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Linda
Mar 16, 2014, 22:00

Great dressing, but it's not like my Outback. You'd think they'd all be alike. But I like it and will make it again!

Jeanie
Feb 14, 2009, 23:00

Wonderful! This salad may be even better than Outback's. I thought first it looked like too much work, but it was worth it!