Outback Copycat

Blue Cheese Pecan Chopped Salad

By An Edible Mosaic

For the crispy pasta, if you can’t find fideo or fillini pasta, you can use capellini (angel hair pasta)! Just break it into 1 to 2-inch pieces.

Pro tip

Prep Time:  20 Min

6 cups chopped green leaf lettuce  1 medium carrot  1 cup thinly sliced red cabbage 3 scallions  3 ounces blue cheese crumbles 1/4 cup dried cranberries Balsamic vinaigrette Crispy pasta Cinnamon candied nuts

Cook Time:  8 Min

Ingredients

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Step 1

Balsamic vinaigrette. Add all ingredients to a lidded glass jar. Cover the jar and shake well to combine.

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Step 2

Crispy pasta. Add all ingredients to a skillet over medium to medium-high heat. Cook until the pasta turns opaque, about 2 to 3 minutes, stirring frequently.

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Step 3

Candied nuts. Add all ingredients to a small skillet over medium heat. Once the butter is melted, stir frequently and continue cooking until the liquid is mostly gone and the nuts are completely coated, about 3 minutes.

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Step 4

Assemble the salad. Add the lettuce to a large salad bowl and top with the carrot, red cabbage, scallion, blue cheese, dried cranberries, crispy pasta, and candied nuts. Add a drizzle of balsamic vinaigrette and toss gently.

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Crunchy vegetables with cinnamon candied nuts & blue cheese crumbles.