Outback Chopped Pecan Salad Dressing
This sweet, tangy, and nutty salad dressing is inspired by the famous Outback Steakhouse chopped pecan vinaigrette. It’s perfect for chopped salads, grilled chicken, wraps, or roasted veggies—and it’s easy to customize to your taste.
Equipment
- Mixing bowl
- Whisk or blender
- Measuring cups and spoons
- Mason jar or glass container
- Knife and cutting board (for chopping pecans)
Ingredients
- ½ cup olive oil
- ¼ cup white balsamic vinegar
- 2 tablespoons honey or maple syrup for vegan version
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- ¼ cup chopped roasted pecans
Instructions
- In a mixing bowl or jar, add olive oil, vinegar, honey, Dijon mustard, garlic powder, salt, and pepper.
- Whisk well or blend until the mixture is emulsified and smooth.
- Stir in the chopped roasted pecans.
- Taste and adjust sweetness, acidity, or seasoning if needed.
- Store in an airtight jar in the fridge. Shake before each use.
Notes
Toast pecans before adding for extra flavor.
Dressing lasts up to 7 days in the refrigerator.
Add crumbled blue cheese for a richer, Outback-style version.
Great with spinach salads, grilled meats, or even grain bowls.