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| Bleu Cheese Chopped Salad This salad has become one of our all time family favorites!! It's perfect for a meal all alone or a wonderful side salad for a large group. Careful though, it might just steal the show! We got the original idea for this salad from Outback Steakhouse. We have changed it a bit to simplify the process. The dressing is fabulous, the cinnamon candied pecans are scrumptous and the bleu cheese is creamy and perfect. It's crunchy and delicious, perfect for anytime of year! Bleu Cheese Vinaigrette 2/3 C. extra virgin olive oil 1/4 C. crumbled bleu cheese 1/4 C. honey 2 T grated parmesean cheese 1 T granulated sugar 1 T garlic, minced 1-1/4 tsp salt 1 tsp Italian herb seasoning 1/4 tsp freshly ground black pepper 1/4-1/2 tsp crushed red pepper, to taste 1/2 C. rice vinegar 2 tsp lemon juice Cinnamon Pecans 3 T granulated sugar 1 T water 1 tsp butter 1/4 tsp ground cinnamon 1/2 C chopped pecans Crunchy Topping 1 bag Ramen Noodles, noodles only Salad 2 C. chopped romaine lettuce 1/3 C. chopped green onion 1/4 C chopped red cabbage 1/4 C. Shredded carrot 1/4 C. crumbled bleu cheese 1/4 C. dried cranberries or cherries 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. Blen on high for 1 minute, cover and chill. Crunchy Topping While Ramen is still in the bag, break up the noodles. Discard seasoning packet or save for another use. Heat skillet over medium high heat. Toss noodles in dry skillet until they are lightly browned. Remove from heat and set aside to cool. Assemble The Salad Combine lettuce, green onion, red cabbage, shredded carrot, candied pecans, toasted Ramen noodles and dried cranberries in a large bowl. Toss with 3/4 cup of the dressing. Top with 2 Tablespoons crumbled bleu cheese on each serving. Serves 2 as main course or 4-6 as side salads. |
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