Copycat Outback Steakhouse Blue Cheese Chopped Salad
Copycat Outback Steakhouse Blue Cheese Pecan Chopped Salad combines crunchy vegetables with cinnamon candied nuts and blue cheese crumbles for a flavor-packed salad that will keep you coming back for more.
Add all ingredients to a lidded glass jar. Cover the jar and shake well to combine. Store refrigerated until serving.
Make the Crispy Pasta:
Add all ingredients to a small skillet over medium to medium-high heat. Stirring frequently, cook until the pasta turns opaque, about 2 to 3 minutes. Immediately transfer the pasta to a paper towel-lined plate to drain off any excess oil and let it cool.
Make the 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. Immediately spread the nuts out on a parchment paper-lined baking tray to cool. Once cool, break them up.
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 gently toss to combine.
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.
Time-Saving Tip: If you’re pressed for time, you can use store-bought balsamic vinaigrette and candied nuts.
Make-Ahead: You can make the balsamic vinaigrette up to 1 week in advance and store it in the fridge until using. Also, you can make the crispy pasta and candied nuts up to 1 week ahead; store them in separate airtight containers at room temperature. Wait to assemble the salad until right before serving!
Vinaigrette in the Original Salad: Outback’s Blue Cheese Pecan Chopped Salad uses blue cheese vinaigrette instead of balsamic vinaigrette (in addition to blue cheese crumbles). Feel free to use blue cheese vinaigrette instead of balsamic vinaigrette if you prefer.