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  1. Blue Cheese Chopped Salad with Cinnamon Crusted Pecans

Blue Cheese Chopped Salad with Cinnamon Crusted Pecans

Recipe By charismakisses
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6-8 servings (9 cups salad)

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  • Candied cinnamon pecans:
  • Preheat oven to 375 degrees F. Slice each pecan half into three lengthwise pieces. Mix together the cinnamon and brown sugar. Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating. 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, slide the parchment together with the nuts off the sheet to cool, and set aside.
  • Blue cheese vinaigrette:
  • Whisk together the vinaigrette ingredients.
  • Salad:
  • Chop the lettuces into smallish bite-sized pieces; use a salad spinner to wash and dry them. Slice the green onion. Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in). Add the vinaigrette and toss thoroughly to coat. Sprinkle with the chopped onion. Break the cooled pecan slices apart and sprinkle them over the salad. Serve and enjoy!


Similar to a salad I fell in love with at the Outback Steakhouse. If taking this to a picnic or potluck, make sure you prepare it just before you go or the lettuces will get a bit limp after a couple of hours - it'll still tastes good, though.

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