Outback Steakhouse, Inc. runs one of the largest casual steakhouse chains in the United States, Outback Steakhouse. The chain consists of more than 600 Australian-themed restaurants in 47 states and several countries. The dinner-only restaurants serve moderately priced entrees such as seasoned steaks, prime rib, chicken, seafood, and pasta. The chain's signature, however, is an appetizer, the 'Bloomin' Onion.' The company also runs the Carrabba's Italian Grill chain, which includes about 70 dinner-only restaurants offering moderately priced Italian cuisine in a casual atmosphere. Outback Steakhouse, Inc. is also involved in two emerging restaurant chains: an upscale steakhouse called Fleming's Prime Steakhouse and Wine Bar, and another upscale chain called Roy's Restaurants, which features 'east-west' cuisine and was founded by celebrated chef Roy Yamaguchi.

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Salads and Dressings



CHICKEN COBB SALAD
For this salad you can choose wood-fire grilled or crispy chicken to top of fresh mixed greens, chopped hard boiled eggs, tomatoes, bacon, shredded Monterey jack and cheddar cheese and freshly made croutons. tossed in your choice of house made dressing.





CALIFORNIA CHICKEN SALAD
Wood-fire grilled chicken and crumbled feta cheese atop leafy mixed greens, baby spinach, roasted walnuts and diced green apples. tossed in vinaigrette.








STEAKHOUSE  SALAD
Seared sirloin atop mixed greens, Aussie Crunch, tomatoes, red onions, cinnamon pecans and a blue cheese vinaigrette.  Recipes for pecans and vinaigrette below.







CHICKEN, SHRIMP or STEAK CAESAR SALAD
Choose wood-fire grilled chicken or grilled shrimp on the barbie atop crisp romaine and freshly made croutons. tossed in a homemade Caesar dressing.  This one is so easy to make at home since Caesar salad kits are available in every grocery store.  Just choose your meat and cook on a George Foreman indoor grill.




BLUE CHEESE WEDGE SALAD
Outback Steakhouse Copycat Recipe

1/2 head iceberg lettuce, cut into a wedge
1 cup grape tomatoes, cut into halves
1/2 cup red onion, chopped
6 slices cooked bacon, crumbled
1/2 cup blue cheese, crumbled
1/2 cup pecan pieces, toasted

Dressing:
3/4 cup mayonnaise
3/4 cup buttermilk
1/2 cup blue cheese, crumbled
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper


Place lettuce wedge on a salad plate. Add grape tomato halves and onion on top of wedge.
Sprinkle with crumbled bacon, crumbled blue cheese and toasted pecan pieces.

Dressing: Mix ingredients and allow to sit for 30 minutes or more for flavors to meld. Drizzle on top of salad.

Notes:
Make it a meal by adding sliced grilled steak on the side.




BLUE CHEESE CHOPPED SALAD
Outback Steakhouse Copycat Recipe

Candied Cinnamon Pecans:
1/3 cup pecans sliced-lengthwise
1/2 teaspoon cinnamon
1 Tablespoon dark brown sugar
1 1/2 teaspoons butter, melted

Salad:
3 cups chopped butter or bibb lettuce
3 cups chopped red leaf lettuce
3 cups chopped iceberg lettuce
1 green onion, chopped

Blue Cheese Vinaigrette Dressing:
1/4 cup olive oil
1/4 cup white wine vinegar
1/4 teaspoon balsamic vinegar
2 teaspoons Dijon mustard
2 tablespoons sour cream
2 tablespoons honey
1 tablespoons chopped fresh basil
salt & freshly ground black pepper, to taste
1/2 cup crumbled blue cheese

Preheat oven to 375 degrees. Slice each pecan half into at least three lengthwise pieces. Combine the cinnamon and brown sugar. Toss the pecans with the melted butter, then with the cinnamon/sugar mixture, making sure to coat them all evenly.
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 and slide the pecans off of the parchment to cool.Chop all of the lettuce into small bite-sized pieces; and rinse them with cool water.Slice the green onion.

Whisk together the vinaigrette ingredients. Place the chopped lettuce into a serving bowl large enough to allow you to toss the salad. Add the vinaigrette and toss thoroughly. Sprinkle with the chopped onion. Break the cooled pecan slices apart and sprinkle them over the salad.

Tangy Tomato Dressing:
1 cup ketchup
2 tablespoons tomato sauce
(or an additional amount of ketchup)
1/2 cup dark or light corn syrup
5 tablespoons sugar
3/4 teaspoon freshly-ground black pepper
3/4 teaspoon cayenne


Blue Cheese Dressing:
1 cup mayonnaise
2 tablespoon milk
1 tablespoon crumbled bleu cheese
1/8 teaspoon coarse ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder

Honey Mustard Dressing:
1/2 cup prepared salad mustard
1/4 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise



Caesar Dressing:
1 cup Egg Beaters
1 1/4 ounces crushed garlic
3 1/2 ounces Parmesan cheese
2 2/3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 tablespoon salt
1 tablespoon pepper
1 tablespoon dry mustard
1 1/2 ounces anchovies
1 tablespoon Worcestershire sauce
1 1/2 cups olive oil
2 tablespoons chopped fresh parsley


Ranch Dressing:
1( 0.4 oz) packet Hidden Valley Buttermilk Ranch Dressing Mix, Buttermilk Recipe 
1/2 cup light mayonnaise
1/2 cup light sour cream
1/2 cup buttermilk
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper (or 1/8  tsp. for less heat, or use  1/4 tsp. paprika)
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Mustard Vinaigrette Dressing:
1/2 cup olive oil
1/3 cup white wine vinegar
1 pinch salt
1 pinch black pepper (fresh ground)
1 teaspoon mustard (french or english)



SALAD TIPS


Combine tangy greens with those milder in flavor, crisp greens with tender varieties, and pale green with those flashier in color.

Iceberg has the mildest flavor of all greens.  Try combining it or other mild flavored greens (Bibb, romaine, red or green leaf, and spinach) with bitter greens (Belgian and curly endive, watercress, flowering cabbage, kale and radicchio).

Large leaf greens offer more leaf for your money and take less time to wash.

Look for fresh, crisp greens with firm unblemished leaves.  Choose compact heads that give slightly when squeezed.

Greens last longer if they’re washed as soon as you get them home.  Cut off the bottom to separate leafy greens, and soak in very cold water for 10 minutes.  Drain, whisk away excess water in a salad spinner, and refrigerate in zip top plastic bags with a few paper towels to absorb any remaining moisture.  (Squeeze out as much air as possible before sealing the bag.)  Store iceberg up to two weeks and store other greens for up to one week.



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