Yesterday, I saw a comment on Twitter that reminded me… I’ve always wanted to try making a chopped salad of my own, but I’ve never gotten around to it (yet). Our history with chopped salads comes solely from The Outback Steakhouse, but we’ve really liked the ones that we’ve had from there, so I’ve been wanting to do one at home. Yesterday was the day, and it was pretty darn good! I’m not sure what exactly it is, but a chopped salad is quite appealing. Perhaps it’s because everything is already cut into bite-sized pieces, or perhaps it’s because the dressing can coat the ingredients more evenly, or perhaps it’s because it’s simply a slightly different way of presenting a ’salad’… Whatever it is, we enjoyed it!
I cheated a little bit and bought 2 bags of a pre-cut salad mix with romaine lettuce, red cabbage and carrots. Even though it was pre-cut, it wasn’t pre-chopped… So, I chopped about 1/2 of a bag at a time, using my handy-dandy rocking chopping knife:
Next, I added 1/2 of a medium red onion and a handful of green onions, after chopping both, of course… Then, some bacon too. Finally, I added the blue cheese vinaigrette dressing and mixed it all together. I did a Google search for The Outback’s recipe and found this copycat one, and that’s how I came up with the dressing. I must say, it is a delight to make one’s own salad dressing. I know exactly what is in there, and all I have to do is whisk everything together. I will definitely be using this one again!
- 1/4 cup Olive Oil
- 1/4 cup White Vinegar
- 1/4 tsp Balsamic Vinegar
- 2 tsp Dijon Mustard
- 2 Tbsp Sour Cream
- 2 Tbsp chopped Fresh Basil
- 1/2 crumbled Blue Cheese
