As you make these croutons, please take the care to get the butter to the exact right consistency. Some have said it should look a lot like mayonnaise when it’s just right.  If you follow the instructions exactly, this should work out well for you if you have  standard wattage microwave.

Ingredients

• 2 full loafs of bread (remember: just get the cheap stuff)
• 1 lb of real butter (no margarine on this one, sorry)
• 2 ½ Tbsp Cajun seasoning bled
• ½ Cup finely chopped garlic (yes, that’s really the amount)

Instructions

1. Pre-heat your oven to 350°
2. Cube the bread into about 1 inch square pieces
3. Cut the butter into smaller chunks and place in the microwave for 10 seconds. Stir and return to the microwave for another 5 seconds.  It should have the consistency of mayonnaise.
4. Mix the Cajun seasoning and chopped garlic into the butter blend and let sit while you toast the croutons the first time.
5. Spread the cubes of bread onto a cookie sheet and put into the oven for 10 minutes and then remove and let cool completely before moving on to the next step.
6. Gently mix the cool croutons into the butter mix until completely coated.
7. Place the croutons back onto the cookie sheet and bake for an additional 10 minutes at 350°.
8. Check for desired crunchiness and, if needed, toss and return to the oven for an additional 5-10 minutes.
9. Let cool and add to your favorite salad recipe.

The Outback Steakhouse™ Ranch Dressing can be duplicated at home with the help of Hidden Valley Ranch™.  They have a dry salad dressing mix (not the ranch dip) which makes a wonderful starter for our Outback Steakhouse™ Ranch Dressing.

The most important step is letting the dressing “set-up” in the refrigerator.  Do NOT skip this step or cut it short.  In fact, if you can, make this a day ahead of when you’re going to need it and let it sit in the refrigerator overnight.  At the very least give it an hour to chill.

Ingredients

• 1 tablespoon hidden valley ranch dressing mix
• 1 cup mayonnaise (I recommend Hellmans or Best Foods – NOT Miracle Whip)
• 1/2 cup milk
• 1/4 teaspoon coarse black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon paprika
• 1/8/ teaspoon cayenne pepper (use this INSTEAD OF the paprika if you like your dressing spicy)

Directions

1. In a medium bowl, combine all of the ingredients and mix well.
2. Chill for at least 1 hour.  It’s best to let this sit overnight to bring all of the flavors together and let it thicken up.

If you’re bringing this to a potluck, make sure you chill the salad bowl before adding the salad and toss everything just before you leave.

It may be easier to just buy some ready-made candied pecans instead of making them from scratch.  If you want to duplicate the Outback salad recipe, you’ll need to put in the extra effort.

The blue cheese is very important because it’s such a strong part of the flavor.  If you skimp on this, you’ll be detracting from the entire salad.

Ingredients

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

Directions

A cool crisp salad with a great tangy dressing makes this a great way to start your meal.  Fresh tossed at your table with Parmesan cheese grated right there on your salad.  With everything being prepared at your table, it’s one of the most anticipated salads you’ll eat.

Note: make sure you’re mixing this up in a chilled salad bowl.  This will add greatly to the fresh and crispy texture of the salad.

SALAD RECIPE:

• 1 bag American Blend Salad (Dole works well)
• 4-5 slices Red Onion
• 4-6 Black Olives
• 2-4 Pickled Pepperoncini
• 1/2 cup Croutons
• 1 small Tomato sliced
• Freshly grated Parmesan Cheese

DRESSING RECIPE:

• 1/2 cup Mayonnaise
• 1/3 cup White Vinegar
• 1 tsp. Vegetable Oil
• 2 Tbsp. Corn Syrup
• 2 Tbsp. Parmesan Cheese
• 2 Tbsp. Romano Cheese
• 1 clove garlic minced
• 1/2 tsp. Italian Seasoning
• 1/2 tsp. Parsley Flakes
• 1 Tbsp. Lemon Juice
• Sugar (optional)

DIRECTIONS:

Dressing:

1. Mix all ingredients in a blender until well mixed (approximately 30 seconds).
2. If this is a little to tart for your own personal tastes please add a little extra sugar.
3. Chill in the refrigerator for at least 30 minutes.

Salad:

1. Chill a glass salad bowl in freezer for at least 30 minutes.
2. Place the bag of salad in bowl.
3. Place on top of the lettuce – red onion, black olives, banana peppers, tomatoes, and croutons.
4. Add some freshly grated Parmesan cheese if you like.
5. Add plenty of Olive Garden™ Salad Dressing on top.