OUTBACK STEAKHOUSE® BLEU CHEESE CHOPPED SALAD

Outback Steakhouse® Bleu Cheese Chopped Salad

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Bleu Cheese Vinaigrette

2/3 Cup Extra Virgin Olive Oil

1/4 Cup crumbled bleu cheese

1/4 Cup honey

2 Tablespoons grated parmesan cheese

1 Tablespoon granulated sugar

1 Tablespoon minced garlic

1-1/4 Teaspoons salt

1 Teaspoon Italian herb seasoning

1/4 Teaspoon ground black pepper

1/4 Teaspoon crushed red pepper

1/2 Cup rice vinegar

2 Teaspoons lemon juice

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Cinnamon Pecans
3 Tablespoons granulated sugar

1 Tablespoon water

1 Teaspoon butter

1/4 Teaspoon ground cinnamon

Dash salt

1/2 Cup chopped pecans

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Crunchy Angel Hair Pasta
24 pieces of uncooked angel hair pasta

1 Cup vegetable oil

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Salad

4 Cups chopped iceberg lettuce

2 Cups chopped romaine lettuce

1/3 Cup chopped green onion

1/4 Cup chopped red cabbage

1/4 Cup shredded carrot

1/4 Cup crumbled bleu cheese

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Bleu Cheese Vinaigrette:

Combine all ingredients except vinegar and lemon juice in a small pan over medium heat. Heat until mixture begans to bubble, remove from heat. Cool mixture. Combine cooled mixture with rice vinegar and lemon juice in a blender. Blend on high speed for 1 minute, cover and chill.

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Cinnamon Pecans:
Combine sugar, water, butter, cinnamon and salt in a small pan over medium heat. When mixture first reaches a boil, add pecans. Stir constantly until liquid evaporates and sugar begins to crystallize on the nuts. Don't allow the nuts to smoke or burn. Pour sugar crystalized pecans out onto a plate to cool.

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Crunchy Angel Hair Pasta:

Fill large saucepan or stockpot with water and bring water to a boil. Break pasta into quarters and boil for two minutes, strain and rinse with cold water. Bring 1 cup of oil to 325 degrees F. Fry pasta in several batches in the oil for 1 minute or until light brown. Drain on paper towels. Break into smaller piecces when pasta has cooled.

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Assemble The Salad:

Combine lettuce, green onion, red cabbage, shredded carrot, pecans and pasta in a large bowl. Toss with 3/4 cup of the dressing. Top with 2 tablespoons crumbled bleu cheese on each serving.
Serves 2.

This is a Meemo's Kitchen Original Recipe



Include and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.