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Prep 20 mins
Cook 5 mins
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!
- 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)
- 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.
This was definitely a good starting point for this salad, however, I agree with *pink* and will try using a touch of sugar or a sweeter vinegar next time as the dressing was too tart for our taste. On the other hand, the pecans were a great recipe in itself and easy enough to make for a quick snack! :) Thanks for sharing!
This was a good and different salad. I have never had this at outback, so I cant compare. I loved the candied pecans. The pecans, blue cheese, and vinaigrette paired very well together. The only thing I wish I would of had was some nice creamy fresh blue cheese. I only had the crumbled that comes in the tubs, which are never as good as the fresh chunks you get. So next time I make this I will for sure use the fresh creamy kind, because it really would make the salad divine! I did think the vinaigrette needed some sugar added. Other than that I went by the recipe. I will also buy next time the chow mein noodles for salad instead of making pieces from angel hair pasta. It takes away an extra step. Thanks for the recipe!
Made this for Thanksgiving last year...and it has been requested again this year. It was a hit.