Outback steak house blue cheese is another appealing name. It’s for an exceptional mouth-melting dressing at the famous restaurants of America and Italy. Many variations and several types of salad dressing exist in the recipe world but the Outback blue cheese vinaigrette dressing is a different and unique taste from other dips and dressings.
This vinaigrette is quite an easy and flavorful dressing. People most of the time highly recommend buying this vinaigrette can from the outback steak restaurants but it’s not possible for some while.
So, I took an attempt to make this yummy dish at home and my experiment never goes in vain. It turns into a fabulous dish as same as the recipe in the outback cookbooks. You can also try out this item following the copycat recipe.
You can store the leftover dip in an air-tight container. Keep the jar in the fridge. It will be fresh around the next 5 to 7 days maximum. So, don’t make it a huge amount. Before serving, shake the jar. Never mix any warm liquid.
Values are given below with total servings and amount per size:
This wonderful dressing brings more mouth-watering and savory. You can spice the dressing more by adding more seasonings and chillies crushed. Basically, most of the blue cheese dressing is thick, savory, and creamy textured but vinaigrette dressing is much lighter than any version. If you want, you can give it thick mayo textured. It never breaks the authenticity. So, let’s have a healthy salad with the homemade ‘Outback Blue Cheese Vinaigrette Dressing’.
Lindsay G. Cabral is a recipe blogger who specializes in vegan and gluten-free recipes. Lindsay has been blogging since 2012, and her recipes have been featured on popular websites such as Huffington Post, Mind Body Green, and The Kitchn. In addition to her blog, Lindsay is also the author of two cookbooks, Vegan Yum Yum and Vegan Yum Yum for All Occasions. When she's not in the kitchen, Lindsay enjoys spending time with her husband and two young daughters.