Outback Blue Cheese Dressing Recipe

Generally, a signature dish that keeps us coming back to a restaurant is also the recipe we most want to make at home, as is the case with the ever popular Outback blue cheese dressing recipe.

The delicious Outback restaurant blue cheese salad dressing recipe is a closely guarded secret, as we discovered when we asked if they would share their homemade blue cheese dressing with our readers, so we went on our own search for the best copycat Outback blue cheese dressing recipe we could find.

And from the recipe folders courtesy of Chef Pablo's Restaurant Recipes, we found this top rated copycat recipe for:

Outback Blue Cheese Dressing Recipe

"This is as close as you’ll get to the real recipe from Outback Steakhouse"

Candied cinnamon pecans
1/3 cup pecans sliced-lengthwise
1/2 teaspoon cinnamon
1 Tablespoon dark brown sugar
1 1/2 teaspoons butter, melted

Salad
3 cups chopped butter or bibb lettuce
3 cups chopped red leaf lettuce
3 cups chopped iceberg lettuce
1 green onion, chopped

Blue cheese vinaigrette dressing
1/4 cup olive oil
1/4 cup white wine vinegar
1/4 teaspoon balsamic vinegar
2 teaspoons Dijon mustard
2 tablespoons sour cream
2 tablespoons honey
1 tablespoons chopped fresh basil
salt & freshly ground black pepper, to taste
1/2 cup crumbled blue cheese

Directions
Preheat oven to 375 degrees F.
Slice each pecan half into at least three lengthwise pieces.
Combine the cinnamon and brown sugar.
Toss the pecans with the melted butter, then with the cinnamon/sugar mixture, making sure to coat them all evenly.
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 and slide the pecans off of the parchment to cool.
Chop all of the lettuce into small bite-sized pieces; and rinse them with cool water.
Slice the green onion.
Whisk together the vinaigrette ingredients.
Place the chopped lettuce into a serving bowl large enough to allow you to toss the salad.
Add the vinaigrette and toss thoroughly.
Sprinkle with the chopped onion.
Break the cooled pecan slices apart and sprinkle them over the salad.

Enjoy!

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