Outback Steakhouse Blue Cheese Salad

• 1 head romaine lettuce
• 4 heads iceberg lettuce
• 1 lb (.5 kg). shredded carrot
• 1 lb (.5 kg). shredded red cabbage
• 3 oz (84 grm). chopped chives
• 5 oz (140 grm). angel hair pasta, fried and broken
• 5 oz (140 grm). blue cheese chopped in squares
• 5 oz (140 grm). balsamic vineger
• 3 oz (84 grm). caramelized candied pecans
• 4 grilled chicken breasts (optional)

1. Chop lettuce in 1/2-inch squares.
2. Mix lettuce with the carrot, cabbage, pecans and vinegar.
3. Add the angel hair pasta, blue cheese and chives.
4. Serve in a chilled bowl.
5. Serving Suggestion: Top with sliced grilled chicken breast.

romaine lettuce, carrot, red cabbage, chives, angel hair pasta, blue cheese, balsamic vineger, caramelized candied pecans, chicken breasts

Taken from online-cookbook.com/goto/cook/rpage/001786 (may not work)