Outback Blue Cheese Chopped Salad

• 1/3 cup (80 ml) sliced-lengthwise pecans
• 1/2 tsp (2 ml) cinnamon
• 1 tbsp (15 ml) dark brown sugar
• 1-1/2 tsp (7 ml) butter, melted
• 3 cups (700 ml) chopped bibb lettuce or butter lettuce
• 3 cups (700 ml) chopped redleaf lettuce
• 3 cups (700 ml) chopped iceberg lettuce
• 1 green onion, chopped
• 1/4 cup (60 ml) olive oil
• 1/4 cup (60 ml) white vinegar or champagne vinegar
• 1/4 tsp (1 ml) balsamic vinegar
• 2 tsp (10 ml) Dijon mustard
• 2 tbsp (30 ml) sour cream
• 2 tbsp (30 ml) chopped fresh basil
• salt and freshly ground black pepper, to taste
• 1/2 cup (125 ml) crumbled blue cheese

1. Preheat oven to 375 degrees (200 C.).
2. Slice each pecan half into three lengthwise pieces.
3. Mix together the cinnamon and brown sugar.
4. Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating.
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, slide the parchment together with the nuts off the sheet to cool, and set aside.
7. Chop the lettuces into smallish bitesized pieces; use a salad spinner to wash and dry them.
8. Slice the green onion.
9. Whisk together the vinaigrette ingredients.
10. Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in).
11. Add the vinaigrette and toss thoroughly to coat.
12. Sprinkle with the chopped onion.
13. Break the cooled pecan slices apart and sprinkle them over the salad.
14. Serve and enjoy!

pecans, cinnamon, brown sugar, butter, bibb lettuce, redleaf lettuce, iceberg lettuce, green onion, olive oil, white vinegar, balsamic vinegar, mustard, sour cream, fresh basil, salt, blue cheese

Taken from online-cookbook.com/goto/cook/rpage/001788 (may not work)