Outback Blue Cheese Salad Dressing Copycat Recipes

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OUTBACK BLUE CHEESE SALAD DRESSING - COPYCAT



Outback Blue Cheese Salad Dressing - Copycat image

Make and share this Outback Blue Cheese Salad Dressing - Copycat recipe from Food.com.

Provided by Impera_Magna

Categories     Salad Dressings

Time 5m

Yield 1 cup

Number Of Ingredients 6

1 cup mayonnaise
2 tablespoons buttermilk
1 tablespoon crumbled blue cheese
1/8 teaspoon fresh coarse ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder

Steps:

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

OUTBACK-STYLE BLUE CHEESE WEDGE SALAD



Outback-Style Blue Cheese Wedge Salad image

Much like Outback's massive steaks and famous Bloomin' Onion, this wedge salad is huge: a quarter head of lettuce loaded with blue cheese dressing, bacon and a balsamic glaze. It's not exactly an Australian classic (in fact, the founders of the chain had never been to Australia before opening the first location), but fans don't seem to mind: The salad has been a hit since it appeared on the menu eight years ago.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 13

2/3 cup mayonnaise
2 teaspoons apple cider vinegar
2 tablespoons buttermilk
1/4 teaspoon sugar
2 tablespoons finely crumbled Danish blue cheese
Kosher salt and freshly ground pepper
2 tablespoons sugar
1 tablespoon balsamic vinegar
1 small head iceberg lettuce, trimmed and quartered
1 cup grape tomatoes, halved
1/4 small red onion, sliced
4 slices bacon, cooked and finely chopped
1/4 cup coarsely crumbled Danish blue cheese

Steps:

  • Make the dressing: Whisk the mayonnaise, vinegar, buttermilk and sugar in a small bowl. Stir in the blue cheese and season with salt and pepper. Refrigerate until chilled, about 30 minutes.
  • Meanwhile, make the glaze: Combine the sugar, balsamic vinegar and 2 tablespoons water in a small nonstick skillet. Bring to a simmer over medium heat and cook, stirring occasionally, until thickened, about 5 minutes. Pour into a small bowl and let cool.
  • Make the salad: Divide the iceberg wedges among plates. Spoon the dressing on top, letting it run down the sides. Drizzle all over with some of the glaze, about 1 teaspoon per wedge (you will not need all the glaze). Top with the tomatoes, red onion, bacon and blue cheese.

WEDGE SALAD WITH BLUE CHEESE RANCH AND BALSAMIC REDUCTION (OUTBACK COPYCAT)



Wedge Salad with Blue Cheese Ranch and Balsamic Reduction (Outback Copycat) image

Provided by Jen

Categories     Salad

Time 25m

Number Of Ingredients 19

1 small head iceberg lettuce (cut into 4 wedges)
6-8 slices bacon, cooked and crumbled
1/4 red onion, chopped
2 Roma tomatoes, chopped
Corn from one ear of sweet corn (leave raw)
1 avocado, chopped
1/2 cup real mayonnaise ((I use lowfat))
1/2 cup sour cream (may sub Greek yogurt with a pinch of sugar)
1/3 cup Blue cheese crumbles
1 tablespoon lemon juice
1 tsp EACH dried parsley, dried chives
1/2 tsp EACH dried dill, garlic powder
1/4 tsp EACH salt, pepper
3 tablespoons milk (more or less as needed)
Dash of cayenne pepper ((optional))
1/2 cup balsamic vinegar
2 tablespoons brown sugar
Blue cheese crumbles ((optional))
Salt and pepper to taste

Steps:

  • Add all of the dressing ingredients to a medium bowl and whisk until well combined. Add milk to reach desired consistency. Best if chilled at least 30 minutes. Can be made days in advance and refrigerated in an airtight container.
  • Note: Make just before serving or Reduction will thicken too much.
  • Add 1/2 cup balsamic vinegar and 2 tablespoons brown sugar to a small saucepan. Bring to a boil then reduce to a simmer just until the consistency of syrup (it will thicken upon standing). Remove from heat. If Reduction thickens before you use it, then stir in a little water and reheat in the pan.
  • Add wedges to individual plates and top with desired amount of Blue Cheese Ranch followed by tomatoes, onions, corn and bacon. Drizzle with balsamic reduction. Garnish with additional blue cheese if desired.

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



Outback (copycat) Bleu Cheese Chopped Salad Recipe - (3.9/5) image

Provided by shirl1_

Number Of Ingredients 29

Bleu Cheese Vinaigrette:
BLEU CHEESE CHOPPED SALAD
Serves 2
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
Cinnamon Pecans:
3 tablespoons granulated sugar
1 tablespoon water
1 teaspoon butter
1/4 teaspoon ground cinnamon
Dash salt
1/2 cup chopped pecans
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

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



Copycat Outback Steakhouse Chopped Blue Cheese Salad image

A compliation of several different recipes that I found - none were *quite* right. To save time and money, you can also sub in Marzetti's Blue Cheese Vinagarette - it is a pretty good dressing without all the work!

Provided by mykidslightmylife

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 19

1/3 cup sliced-lengthwise pecans
1/2 teaspoon cinnamon
1 tablespoon dark brown sugar
1 1/2 teaspoons butter, melted
1/4 cup olive oil
1/4 cup white vinegar
1/4 teaspoon balsamic vinegar
2 teaspoons Dijon mustard
2 tablespoons sour cream
2 tablespoons chopped fresh basil
salt & freshly ground black pepper, to taste
1/2 cup crumbled blue cheese
3 cups chopped bibb lettuce or 3 cups butter lettuce
3 cups chopped red leaf lettuce
3 cups chopped iceberg lettuce
1 green onion, chopped
4 ounces angel hair pasta
oil (for frying)
crouton (optional)

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.

Nutrition Facts : Calories 408.3, Fat 28.2, SaturatedFat 7.3, Cholesterol 19.6, Sodium 298.3, Carbohydrate 30.4, Fiber 3.5, Sugar 6.5, Protein 9.9

BLEU CHEESE PECAN CHOPPED SALAD (OUTBACK STEAKHOUSE COPYCAT)



Bleu Cheese Pecan Chopped Salad (Outback Steakhouse Copycat) image

Make Outback Steakhouse's Bleu Cheese Pecan Chopped Salad at home with mixed greens and cinnamon pecans tossed in a Bleu cheese vinaigrette; then topped with crumbled Blue Cheese.

Provided by Carrie's Experimental Kitchen

Categories     Salads

Time 25m

Number Of Ingredients 13

1/2 c. Whole or Halved Pecans
1/2 tsp. Ground Cinnamon
1 tbsp. Light Brown Sugar
1 tbsp. Butter, melted
1/4 c. Extra Virgin Olive Oil
1/4 c. White Vinegar
2 tsp. Dijon Mustard
2 tbsp. Sour Cream
1 tbsp. Chopped Fresh Basil
2 oz. Crumbled Bleu Cheese
2- 7(ounce) Bags Premixed Salad Greens (lettuce, cabbage, shredded carrots), rinsed and drained
2 Scallions, chopped
2 oz. Crumbled Bleu Cheese

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.

COPYCAT OUTBACK RANCH DRESSING



Copycat Outback Ranch Dressing image

Copycat Outback Ranch Dressing - seriously the BEST ranch dressing I've ever eaten! Tastes just like the restaurant. Super easy to make! Whisk together mayonnaise, buttermilk, ranch dressing mix, garlic powder, onion powder, cayenne pepper, paprika, and black pepper. Great on cheese fries, salad, and any recipe that calls for ranch dressing. This is our go-to ranch! I always have some in the fridge! #ranch #copycat #outback #outbackranch #saladdressing #dressing

Provided by Plain Chicken

Categories     Salad     Side Dish

Time 5m

Number Of Ingredients 8

1 cup mayonnaise
½ cup buttermilk
1 (1-oz) package ranch dressing mix
¼ tsp black pepper
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp paprika
¼ tsp cayenne pepper

Steps:

  • In a medium bowl, whisk together all ingredients. Cover and refrigerate at least two hours.

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