Chopped Blue Cheese Salad
Tarah
Just like the Outback’s Blue Cheese Chopped Salad. Tangy, sweet and crunchy.
ingredients
candied cinnamon pecans- 1/3 C sliced-lengthwise pecans
- 1/2 tsp cinnamon
- 1 tbsp dark brown sugar
- 1 1/2 tsp butter, melted
- 3 C chopped bibb lettuce or butter lettuce
- 3 C chopped redleaf lettuce
- 3 C chopped iceberg lettuce
- 1 green onion, chopped
- 1/4 C olive oil
- 1/4 C white vinegar or champagne vinegar
- 1/4 tsp balsamic vinegar
- 2 tsp Dijon mustard
- 2 tbsp sour cream
- 2 tbsp chopped fresh basil
- salt & freshly ground black pepper, to taste
- 1/2 C crumbled blue cheese
directions
- 1
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.
- 2
Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
- 3
Chop the lettuces into smallish bite-sized pieces; use a salad spinner to wash and dry them.
- 4
Slice the green onion.
- 5
Whisk together the vinaigrette ingredients.
- 6
Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in). 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.
- 7
Note: if taking this to a picnic or potluck, make sure you prepare it just before you go or the lettuces will get a bit limp after a couple of hours - it’ll still tastes good, though.
Source: Tarah
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