I have really been craving Outback's Chopped Blue Salad, but I don't want to go stand in line in the heat to get in and hour later. I know lazy, but hey I can do so much more with that hour, and my hubby makes a much better steak. So I decided to just make it at home.
3 C chopped bibb or butter lettuce
3 C red leaf lettuce
3 C iceberg lettuce
1 green onion top chopped
4 oz angel hair pasta
1/3 C candied pecans*
oil (for frying)
1/4 C olive oil
1/4 C white vinegar
1/4 t balsamic vinegar
1 t Dijon mustard
2 T sour cream
2 T chopped fresh basil
1/2 C crumbled blue cheese
salt & pepper to taste
- Break angel hair pasta into small, approx. 2 in., pieces. Cook until al dente. Drain and dry completely. Heat oil and fry drained pasta until crispy. Drain and cool on paper towel.
- Whisk together all vinaigrette ingredients and set aside.
- Chop all lettuce into small bite size pieces. Wash and dry sliced greens. Chop green onion top.
- Put part of vinaigrette in bottom of a large bowl. Add Chopped lettuce, green onion, fried pasta and crumble candied pecans. Top with remaining vinaigrette and toss.
*I have used both store bought candied pecans and made crock pot candied pecans. I'll add the crock pot recipe soon.