Chopped Salad - Outback Steakhouse Blue Cheese Chopped Salad

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Outback Steakhouse’s Blue Cheese Dressing

Makes 2 cups

2 cups mayonnaise
4 tablespoons buttermilk
2 tablespoons crumbled blue cheese
¼ teaspoon coarsely-ground black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder

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

Blue Cheese Chopped Salad

Makes 4 entree-size portions

1 Head romaine lettuce
4 Heads iceberg lettuce
1 lb. Shredded carrot
1 lb. Shredded red cabbage
3 oz. Chopped chives
5 oz. Angel hair pasta (fried and broken)
5 oz. Blue cheese chopped in squares
5 oz. Balsamic vineger
3 oz. Caramelized candied pecans

Chop lettuce in 1/2-inch squares.

Mix lettuce with the carrot, cabbage, pecans and vinegar. Add the angel hair pasta, blue cheese and chives.

Serve in a chilled bowl.