Blue Cheese Chopped Salad with Craisins and Candied Pecans

Blue Cheese Chopped Salad with Craisins and Candied Pecans is packed full of so much flavor in every bite. Chopped romaine, red cabbage, red onion, dried cranberries, blue cheese crumbles, and candied pecans are combined with a creamy blue cheese balsamic vinaigrette.

It is one of my favorite salads. It reminds me a little of Outback’s Blue Cheese Pecan Chopped Salad which is my alltime favorite restaurant salad.

The sweetness of the pecans and craisins pairs wonderfully with the tanginess of the blue cheese and vinaigrette.

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Make Ahead

The pecans and vinaigrette can be made well in advance. Once they are made this salad is quick and easy to prepare.

This Blue Cheese Chopped Salad with Craisins and Pecans is easily customizable.

Ways to Customize This Recipe:

• Add grilled chicken, steak or shrimp to the salad to make it a main dish.
• Add additional veggies. Cucumbers, cauliflower, red bell pepper, grape tomatoes, and carrots all work well.
• Add chopped bacon for some salty, crunchy flavor.
• Instead of using romaine lettuce, you can use iceberg or a combination of the two.
• Try using halved red grapes, diced apple or pear instead of the craisins.
• The dressing has a little sour cream to give it a little creaminess. Mayonnaise can be used instead of sour cream.

NOTE: The vinaigrette will keep for about a week in the refrigerator in an airtight container.

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