Recreate the iconic Outback blue cheese pecan chopped salad in your kitchen. This low-carb copycat recipe is easy and tasty!
Recreate the iconic Outback blue cheese pecan chopped salad in your kitchen. This low-carb copycat recipe is easy and tasty!
Servings 6 servings
Calories 225kcal
Equipment
- Baking Tray
- Parchment Paper
- Mason Jar
- Large Mixing Bowl
Ingredients
Pecans
- 1/2 cup Raw Pecans halved
- 1/2 tsp Cinnamon
- 1 tbsp Brown Sugar Substitute
- 1 tbsp Butter melted
Salad
- 14 ounces Salad Greens
- 1/4 cup Crumbled Blue Cheese
- 1/2 cup Shredded Carrots **Only if your salad mix does not come with shredded carrots mixed in.
Blue Cheese Vinaigrette
- 1/4 cup Olive Oil
- 1/4 cup White Vinegar
- 2 tsp Dijon Mustard
- 2 tbsp Sour Cream or Plain Greek Yogurt
- 2 tbsp Blue Cheese Crumbles
Instructions
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper, set aside.
- In a bowl, stir together the pecans, cinnamon, brown sugar alternative and melted butter.
- Spread the pecan mixutre on your baking sheet and bake for 4–5 minutes. Watch to make sure they do not burn. Carefully remove from the oven and let cool.
- To create the dressing, combine all the ingredients in a mason jar or bowl. Whisk/ shake well, until you have a creamy vinaigrette. Set aside for now.
- To assemble the salad, place the salad greens, shredded carrots, blue cheese and candied pecans in a large bowl. Drizzle with the vinaigrette and toss well.
Notes
Calories: 225 Net Carbs: 6 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.