Blue Cheese Chopped Salad
- by Outback Steakhouse

Fall-Winter 2004

Ingredients:
Four entrée-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

Preparation:
1. Chop lettuce in 1/2-inch squares.
2. Mix lettuce with the carrot, cabbage, pecans and vinegar.
3. Add the angel hair pasta, blue cheese and chives.
4. Serve in a chilled bowl.

Serving Suggestion: Top with sliced grilled chicken breast.