Blue Cheese Vinaigrette Dressing Outback Recipes

OUTBACK BLUE CHEESE SALAD DRESSING - COPYCAT

Steps:

• Mix all ingredients together by hand in a small bowl until smooth.
• Cover and chill for 30 minutes before serving.

BLEU CHEESE PECAN CHOPPED SALAD (OUTBACK STEAKHOUSE COPYCAT)

Steps:

• Combine the pecans, ground cinnamon, melted butter and light brown sugar in a bowl. Toss to coat well; then place on a baking sheet and cook in a preheated 375 degree F oven for about 3-5 minutes. Remove from the oven and allow to cool. (These can be kept in a tightly sealed container at room temperature for up to 5 days.)
• Whisk all ingredients together until smooth and keep stored in the refrigerator in an air tight container for up to 1 week.
• Add the lettuce, cabbage, carrots and scallions to a large mixing bowl; then add the prepared pecans and dressing. Mix well, top with the crumbled Bleu Cheese and serve immediately.

BLUE CHEESE VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, mustard, salt, pepper, and sugar.
• Slowly add extra-virgin olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender. Add crumbled blue cheese.

BLUE CHEESE VINAIGRETTE

Steps:

• In a blender, combine the vinegar, sugar, 1/2 cup blue cheese, onion, mustard, garlic and salt. Cover and process until smooth. While processing, gradually add oil in a steady stream until dressing is thickened. Stir in the remaining blue cheese if desired. Serve over salad. Cover and refrigerate leftover dressing.

OUTBACK (COPYCAT) BLEU CHEESE CHOPPED SALAD RECIPE - (3.9/5)

Steps:

• Bleu Cheese Vinaigrette: Combine all ingredients except vinegar and lemon juice in a small pan over medium heat. Heat until mixture begins 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. 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 crystallized pecans out onto a plate to cool. 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.

COPYCAT OUTBACK STEAKHOUSE CHOPPED BLUE CHEESE SALAD

Steps:

• 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. Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
• Whisk together the vinaigrette ingredients.
• Chop the lettuces into smallish bite-sized pieces; use a salad spinner to wash and dry them. Slice the green onion.
• Break the angel hair into small, 2 inch pieces. Cook until al dente. Heat oil in a skillet, and fry drained pasta until crispy. Drain on paper towel and cool.
• 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.

BLUE CHEESE VINAIGRETTE

Steps:

• Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 2 teaspoons minced garlic and sauté until golden, about 1 minute. Transfer garlic mixture to blender. Add blue cheese, white wine vinegar, 1 tablespoon water, sugar, hot pepper sauce, salt, pepper and remaining 6 tablespoons olive oil; blend well. Transfer vinaigrette to bowl. Mix in chopped basil. (Vinaigrette can be prepared 2 days ahead. Cover and refrigerate.)

HOW TO MAKE BLUE CHEESE VINAIGRETTE

Steps:

• Simply put all the ingredients in a blender and blend until very smooth.
• When blended, the blue cheese will give this dressing a slightly blue hue. Don't worry-when you pour the dressing over lettuce the color will look closer to white or cream.
• This dressing will thicken when refrigerated; bring leftover dressing up to room temperature before using or at the very least, whisk it vigorously.​