If you’ve ever been to Outback Steakhouse you’ve probably had their chopped salad. Every time I go, everyone (except hubby, who isn’t a fan of bleu cheese) orders this. Forget the steak, it’s worth going to Outback just for this salad (at least in my opinion…but I have to admit I’m not a huge steak eater…I usually order chicken, even at steakhouses). This recipe is a pretty close replication of the original.
To make preparation of this salad even faster, you can use a few substitutions…
· Use store-bought crispy rice noodles instead of the crispy pasta.
· Use store-bought candied nuts. (But oh wow, the homemade recipe is incredible! It’s actually the same recipe for candied nuts I used for my Cinnamon Bun Oats.)
· Use store-bought balsamic vinaigrette.
Chopped Salad (Outback Steakhouse-Style)
(Yield: about 6 servings)
Salad:
About 6 c lettuce, chopped (such as red leaf, green leaf, or Romaine)
1 medium carrot, peeled and shredded
½ c shredded red cabbage
2 TB fresh minced scallions or chives
3 oz Bleu cheese, crumbled
¼ c dried cranberries (optional; not used in Outback’s recipe)
¼ c crispy pasta (see below)
¼ c cinnamon-honey roasted nuts (see below)
Balsamic vinaigrette (see below)
Crispy Pasta:
1/4 c filini, vermicelli, or angel hair pasta broken into 1-2-inch pieces
1 ½ tsp olive oil
Pinch salt
Cinnamon-Brown Sugar Roasted Nuts:
¼ c coarsely chopped walnuts or pecans
2 tsp brown sugar
2 tsp water
1 tsp butter
Pinch cinnamon
Pinch salt
Balsamic Vinaigrette:
2 ½ tsp balsamic vinegar
1 ½ tsp honey
1 ½ tsp Dijon mustard
2 ½ TB olive oil
Pinch salt and pepper
For the nuts: In a small pan, heat the brown sugar, water, butter, cinnamon, and salt over medium-high heat until it bubbles. Add the nuts and stir to coat the nuts with the sugar mixture. Cook for 3-5 minutes until the liquid is mostly gone and the nuts are completely coated. Spread in a single layer on wax paper and allow to cool to room temperature.
For the crispy pasta: In a small pan, heat the pasta, oil, and salt over medium-high heat for about 2 minutes until the color of the pasta turns opaque. Turn off the heat and leave the pasta in the pan for another 30 seconds until it turns golden brown. Remove the pasta to a plate lined with paper towels to drain any excess oil. Allow to cool to room temperature.
For the vinaigrette: Whisk together all ingredients.
Assemble the salad by tossing together all ingredients.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
That caramelized nuts…oh my god…You can put those on top of a pile of hay and I’ll still eat it! Wow! and blue cheese! YUM! Now I know what I wanna get in Outback! I used to hate that place, because it’s 1) expensive and 2) I don’t like steaks myself!
I think I’ll make this for my mom, she loves chopped salads!
Holy Best Chopped Salad Of All TIME!
I love this salad and I love you for sharing the recipe!
You’re a genius! :) I’m obsessed with this salad, so is my dad. If I make this for him he’ll love me FOREVER!!! lol
I do the same thing, I love to “try” and recreate my favourite stuff at home too. This looks fantastic. I just adore the nuts!
This looks incredible! I am a fan of chopped salads!
I love that crispy pasta! What an awesome idea. I haven’t been to Outback in ages and I’m never tasted that salad. Geez, I’ve been missing out!
I am truly excited about this recipe. I am going to make it when I go to my daugher-in-law’s. This is a beautiful salad and I love the flavors incorporated in it. I will blog it, if I make it so you can see. It won’t be until Thursday or Friday.
I do have candied nuts but it would be fun to do this, if I have time. Otherwise, theya re waiting. I would love to do as much as I can. Now, I understand why balsamic vinegar is so delicious. I want to try this too.
This will be fun and I know, work too. Thanks for posting this.
Yum, this is looking so good. I must try it soon. Thanks for sharing the recipe.
This is a beautiful salad. I love salad with lots of nuts :D
Wow! looks so good! I’m not familiar with filini pasta, don’t think I’ve seen it at the supermarket yet.
I’m not a huge fan of blue cheese but I could leave it out:) I bet the flavors are amazing in this salad…yum!
Cinnamon-Brown Sugar Roasted Nuts? So original! Your salad looks great!
I remember going to the Outback Steakhouse and having a Bloomin Onion-that was great! Although this looks great and it is much healthier. I suspect I should have ordered this :P
The salad looks great. The Outback near my place closed down so it’s nice to have this recipe!
This looks delicious. Those flavors just scream Fall to me.
I do the same thing – order chicken at Steakhouses! It’s nice to find out I’m not the only one. I’ve never had this salad – I bet it’s delicious! I love recreating favorite restaurant food.
mmmmmm this is my kinda salad! lots of everything in there!
Thanks for the great recipe. That salad is the ONLY reason to go there.
~ingrid
Fabulous salad, love the crispy pasta & caramelized nuts here!
OMG!!I am soooo excited to have this recipe..it is the only reason I go to Outback!!Ive never heard of making crispy pasta, Im gonna be topping that on lots of yummy things. A BIG thank you for this post.Figtreeapps
I’ve been to Outback serveral times, but never had this salad. I love a good fresh salad and this sounds delicious!! I will have to try this out!
Surely toothsome and really enjoyable!
Cheers,
Rosa
I could live on this salad. And now I will, thanks to you and your fabulous recipe!
i lurrve this salad. yummm!!! color is bright and pretty!!
I did it. I made it. The problem is that I don’t have the final photos. We went away for the weekend and I took a bunch of food. I had all the parts of this salad in baggies ready to go but by the time, we had it all put together, no one was thinking about pictures.
I will post it with what I do have as soon as possible. I really appreciate your posting this. It was a great salad.
Chaya, I’m glad you liked it! Can’t wait to see your post!
I am not a bleu cheese fan, so I asked the waiter to use 1000 Island with no bleu cheese pieces, and it was fantastic!
I plan to try it at home with Caesar dressing and feta cheese.