This is my (and most of my family’s) favourite salad at the Outback.


Candied cinnamon pecans


Blue cheese vinaigrette dressing


  1. Preheat oven to 375 degrees F.
  2. Slice each pecan half into at least three lengthwise pieces.
  3. Combine the cinnamon and brown sugar.
  4. Toss the pecans with the melted butter, then with the cinnamon/sugar mixture, making sure to coat them all evenly.
  5. Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized.
  6. Remove the baking sheet from the oven and slide the pecans off of the parchment to cool.
  7. Chop all of the lettuce into small bite-sized pieces; and rinse them with cool water.
  8. Slice the green onion.
  9. Whisk together the vinaigrette ingredients.
  10. Place the chopped lettuce into a serving bowl large enough to allow you to toss the salad.
  11. Add the vinaigrette and toss thoroughly.
  12. Sprinkle with the chopped onion.
  13. Break the cooled pecan slices apart and sprinkle them over the salad.
  14. Enjoy!