Description
Recreate restaurant-quality Outback salads at home with fresh ingredients, grilled proteins, and a tangy homemade dressing. This easy recipe delivers bold flavor, balanced nutrition, and seasonal flexibility in under 35 minutes.
Ingredients
Scale
8 cups mixed greens (romaine, spinach, arugula)
1 medium red onion, thinly sliced 1 cup cherry tomatoes, halved
1 cucumber, diced
1 cup shredded carrots
1/2 cup blue cheese crumbles (substitute with feta for a milder flavor)
1/4 cup chopped pecans, toasted (walnuts or almonds work well too)
Instructions
- Step 1: Prepare Your Greens
- Step 2: Prep the Vegetables
- Step 3: Toast the Nuts
- Step 4: Cook Your Protein
- Step 5: Make the Dressing
- Step 6: Assemble Your Salad
Notes
- Swap blue cheese for feta or goat cheese for milder flavor.
- Marinate your protein ahead for extra tenderness.
- For a vegan version, try roasted chickpeas or grilled tofu.
- Adjust dressing sweetness by increasing or reducing honey/maple syrup.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilled
- Cuisine: American
Nutrition
- Serving Size: ~2 cups salad with 4 oz protein
- Calories: 390
- Sugar: 5g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg