Best 14 Steakhouse Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you craving a flavorful and filling steakhouse salad that can be easily prepared at home? If so, you've come to the right place. In this article, we'll take you on a culinary journey to find the best steakhouse salad recipe that will tantalize your taste buds and satisfy your cravings. We'll explore various options, including classic steakhouse salads, modern variations, and even some healthy twists. Whether you prefer a traditional combination of grilled steak, crisp greens, and tangy dressing or are looking for something more adventurous, we'll guide you through the process of creating a mouthwatering steakhouse salad that will leave you feeling satisfied and energized.

Check out the recipes below so you can choose the best recipe for yourself!

JAPANESE STEAKHOUSE GINGER SALAD DRESSING COPYCAT SHOGUN STEAK



Japanese Steakhouse Ginger Salad Dressing CopyCat Shogun Steak image

Make and share this Japanese Steakhouse Ginger Salad Dressing CopyCat Shogun Steak recipe from Food.com.

Provided by Dropbear

Categories     Salad Dressings

Time 15m

Yield 1 3/4 cups

Number Of Ingredients 13

1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Combine all ingredients in a blender.
  • Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.
  • This recipe yields 1 3/4 cups.

COPYCAT OUTBACK STEAKHOUSE CHOPPED BLUE CHEESE SALAD



Copycat Outback Steakhouse Chopped Blue Cheese Salad image

A compliation of several different recipes that I found - none were *quite* right. To save time and money, you can also sub in Marzetti's Blue Cheese Vinagarette - it is a pretty good dressing without all the work!

Provided by mykidslightmylife

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 19

1/3 cup sliced-lengthwise pecans
1/2 teaspoon cinnamon
1 tablespoon dark brown sugar
1 1/2 teaspoons butter, melted
1/4 cup olive oil
1/4 cup white vinegar
1/4 teaspoon balsamic vinegar
2 teaspoons Dijon mustard
2 tablespoons sour cream
2 tablespoons chopped fresh basil
salt & freshly ground black pepper, to taste
1/2 cup crumbled blue cheese
3 cups chopped bibb lettuce or 3 cups butter lettuce
3 cups chopped red leaf lettuce
3 cups chopped iceberg lettuce
1 green onion, chopped
4 ounces angel hair pasta
oil (for frying)
crouton (optional)

Steps:

  • Preheat oven to 375 degrees F.
  • Slice each pecan half into three lengthwise pieces. Mix together the cinnamon and brown sugar. Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating. Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized. Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
  • Whisk together the vinaigrette ingredients.
  • Chop the lettuces into smallish bite-sized pieces; use a salad spinner to wash and dry them. Slice the green onion.
  • Break the angel hair into small, 2 inch pieces. Cook until al dente. Heat oil in a skillet, and fry drained pasta until crispy. Drain on paper towel and cool.
  • Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in). Add the vinaigrette and toss thoroughly to coat. Sprinkle with the chopped onion. Break the cooled pecan slices apart and sprinkle them over the salad.

Nutrition Facts : Calories 408.3, Fat 28.2, SaturatedFat 7.3, Cholesterol 19.6, Sodium 298.3, Carbohydrate 30.4, Fiber 3.5, Sugar 6.5, Protein 9.9

MORTON'S THE STEAKHOUSE CHOPPED SALAD



Morton's the Steakhouse Chopped Salad image

Full name: Morton's the Steakhouse Chopped Salad With Hearts of Palm, Artichoke Hearts, & Blue Cheese. Found this on another website courtesy of Morton's Steakhouse, and it sounds absolutely yummy! Posting to try later and hoping I won't be disappointed.

Provided by Cook4_6

Categories     Salad Dressings

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 medium head iceberg lettuce, washed and dried
1 medium head romaine lettuce, washed and dried
10 -12 frozen artichoke hearts (in brine, not marinated, about 12 ounces drained) or 10 -12 canned artichoke hearts (in brine, not marinated, about 12 ounces drained)
1 cup hearts of palm (about 12 ounces drained)
1 avocado
6 ounces blue cheese, such as Saga, Maytag (1 cup) or 6 ounces gorgonzola, crumbled (1 cup)
12 -14 slices cooked bacon, slices (crumbled, crisp-cooked bacon strips or equivalent amount of crisp real-bacon bits)
3/4 cup chopped hard-cooked egg (2 large eggs, see Note)
3/4 cup finely minced red onion
3/4 cup seeded chopped plum tomato
2/3 cup white balsamic vinegar
1/2 cup Dijon mustard
3 1/2 tablespoons Italian salad dressing mix, such as Good Seasons (see Note)
1 cup extra virgin olive oil

Steps:

  • To prepare vinaigrette: In a medium mixing bowl, combine the vinegar and 1/3 cup cup of water.
  • Whisk the mustard and salad dressing mix until well mixed.
  • Add the olive oil and whisk until the dressing is emulsified.
  • Let the dressing rest for a few minutes before using so that the flavors can blend. Refrigerate in a tightly-lidded glass or rigid plastic container for up to 7 days and whisk before using.
  • Note: If you use Good Seasons brand mix, two packets work well.
  • To prepare salad: Cut the iceberg and romaine lettuces into ½-inch squares. Transfer to a large mixing bowl.
  • Cut the artichoke hearts into eighths and the hearts of palm into 1/4-inch-long pieces and add to the lettuce.
  • Peel the avocado and remove the pit. Cut the avocado into ½-inch cubes and add to the lettuce.
  • Crumble the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion, and tomato over the salad.
  • Add the vinaigrette, toss well, and serve.
  • Note: To hard-cook eggs, put them in a saucepan with cold water to cover. Bring to a boil over medium-high heat. Cover, remove from the heat, and set aside for 15 minutes, during which time the eggs will harden. This is a better method than cooking the eggs in boiling water. There is less chance of the eggs cracking.

OUTBACK STEAKHOUSE TANGY TOMATO SALAD DRESSING



Outback Steakhouse Tangy Tomato Salad Dressing image

Make and share this Outback Steakhouse Tangy Tomato Salad Dressing recipe from Food.com.

Provided by SB61287

Categories     Salad Dressings

Time 10m

Yield 1 1/4 cup, 10 serving(s)

Number Of Ingredients 13

2/3 cup ketchup
1/3 cup water
3 tablespoons sugar
1/4 cup white vinegar
2 tablespoons olive oil
1/8 teaspoon paprika
1/4 teaspoon coarse black pepper
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon onion powder
1 pinch thyme
1 dash salt
2 -3 drops hot pepper sauce (optional)

Steps:

  • Combine all ingredients in a small non-reactive saucepan over medium heat, stirring, until boiling. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Set aside to cool. Pour into a clean covered jar and refrigerate.
  • Makes 1 1/4 cups or 10 (2-tablespoon) servings.

OUTBACK STEAKHOUSE CAESAR SALAD DRESSING



Outback Steakhouse Caesar Salad Dressing image

This is a wonderful tasting Caesar Salad Dressing that the Outback Steak House uses on the salads. This also makes a wonderful veggie dip as well!

Provided by Duckie067

Categories     Salad Dressings

Time 10m

Yield 1 Quart, 6-12 serving(s)

Number Of Ingredients 12

7/8 cup pasteurized egg (I use Egg Beaters)
1 1/8 ounces crushed garlic
3 1/2 ounces parmesan cheese
2 2/3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 tablespoon salt
1 tablespoon pepper
1 tablespoon dry mustard
1 1/2 ounces anchovies
1 tablespoon Worcestershire sauce
1 1/2 cups olive oil
2 tablespoons chopped fresh parsley

Steps:

  • Blend all ingredients 20 seconds on high and then 20 seconds on low.
  • Makes 1 quart.

OUTBACK STEAKHOUSE'S TANGY TOMATO SALAD DRESSING CLONE



Outback Steakhouse's Tangy Tomato Salad Dressing Clone image

Make and share this Outback Steakhouse's Tangy Tomato Salad Dressing Clone recipe from Food.com.

Provided by Diana Adcock

Categories     Low Protein

Time 5m

Yield 1 3/4 cups

Number Of Ingredients 9

1 cup ketchup
2 teaspoons tomato sauce
1/2 cup corn syrup
1/4 cup V8 vegetable juice or 1/4 cup Clamato juice
1 teaspoon lemon juice
1 teaspoon creamed horseradish
1/2 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne

Steps:

  • Whisk all ingredients together well, chill, and re-whisk before serving.

STEAKHOUSE POTATO SALAD



Steakhouse Potato Salad image

A great switch from the classic potato salad.

Provided by ronda quickle

Categories     Other Side Dishes

Number Of Ingredients 7

1 package dry ranch dressing mix
2 cups mayonnaise (can be light or regular)
1-2 tablespoon milk (to desired consistancy)
3/4 cup chopped green onion
1/2 cup cheddar cheese
1 lb bacon slices cooked and crumbled (can use turkey bacon or regular)
5 lbs red potatos with skin on (wash well)

Steps:

  • 1. Boil potatoes in salted water. Cook until tender (about 15 minutes). Drain and cool. Cut potoates into desired size, and refrigerate until cold. In a small bowl, stir together the ranch dressing mix, mayonnaise, and green onion. Cover, and refrigerate for about 2 hours to blend flavors. Remove from refrigerator and add milk to get desired consistancy. Stir the mayonnaise mixture into the bowl of potatoes. Toss in cheddar cheese and crumble bacon into the bowl, and stir to distribute. Serve.

TOKYO JAPANESE STEAKHOUSE SALAD DRESSING RECIPE - (3.8/5)



Tokyo Japanese Steakhouse Salad Dressing Recipe - (3.8/5) image

Provided by á-4067

Number Of Ingredients 8

1/4 cup mayonaise
1 1/4 tablespoon Rice vinegar
2 tablespoon sugar
2 1/2 teaspoon sesame oil
2 1/2 teaspoon salt
1/4 teaspoon garlic powder
1 tablespoon Wasabi paste
1/2 teaspoon ginger

Steps:

  • Puree all ingredients in food processor

RUTH'S CHRIS STEAKHOUSE CHOPPED SALAD COPYCAT



RUTH'S CHRIS STEAKHOUSE CHOPPED SALAD COPYCAT image

This Ruth's Chris Steakhouse Chopped Salad Copycat Recipe is outstanding and perfect to serve at a dinner party. Guests LOVE it ~ you'll be asked for the recipe every time. The original salad is pressed/formed. This copycat recipe is layered in a bowl and tossed, which is much easier and more time efficient for company or a...

Provided by Jamie Tarence

Categories     Lettuce Salads

Time 15m

Number Of Ingredients 23

SALAD:
8 c packed iceberg lettuce, julienned (i sliced mine thinly with chef's knife)
1 c packed fresh spinach, cut into julienne strips
1 - 2 pt cherry tomatoes, halved
1/3 c chopped red onion
1/2 c chopped green olives
6 oz fresh mushrooms, washed and chopped
4 eggs, hard-boiled, sliced thinly, and salted & peppered
1 can(s) (14-oz.) can chilled hearts of palm, rinsed, drained and sliced
1/2 lb applewood-smoked bacon, cooked crisp & crumbled
1 c crumbled blue cheese
1/2 c croutons
1 pkg crispy fried onions
DRESSING:
1/2 c mayonnaise (light mayo is fine)
1/2 c sour cream (light is fine)
1/2 c scallions, chopped
1/2 c chopped fresh basil, packed
juice of 1 fresh lemon
1 clove garlic, chopped
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp anchovy paste

Steps:

  • 1. FOR THE SALAD: In a very large bowl, layer the salad ingredients in this order: iceberg lettuce,spinach, red onions, olives,mushrooms, hearts of palm, eggs & bacon.
  • 2. Top with crispy onions, crumbled cheese, and croutons.
  • 3. Just before serving, pour lemon basil dressing over, and mix salad well. Start with a small amount of dressing at first, and add more as needed.
  • 4. FOR THE DRESSING: Place all dressing ingredients into blender or Vita-Mix.
  • 5. Blend for one minute.
  • 6. Make a few hours or a day ahead so that flavors will blend.

STEAKHOUSE TOMATO SALAD



Steakhouse Tomato Salad image

Juicy tomatoes and onions in a tangy vinaigrette are the perfect accompaniment to Grilled Pepper-Crusted Sirloin.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 9

3 tablespoons olive oil
2 tablespoons cider vinegar
2 tablespoons ketchup
1 1/2 teaspoons sugar
1 teaspoon paprika
1/2 teaspoon Worcestershire sauce
Coarse salt
2 large tomatoes, cored and thickly sliced
1 sweet onion (such as Vidalia), halved and thinly sliced

Steps:

  • In a jar with a tight-fitting lid, combine olive oil, cider vinegar, ketchup, sugar, paprika, and Worcestershire sauce; season with coarse salt. Shake well to combine.
  • Arrange tomatoes and onion on a serving platter, alternating tomato and onion slices. Drizzle with some of the dressing; serve immediately with remaining dressing on the side.

STEAKHOUSE POTATO SALAD



Steakhouse Potato Salad image

This is a nice alternative to traditional potato salad and goes very well with steak off the grill, plus you cook the potatoes in the microwave...no heating up your kitchen! I found the original recipe with the same name on kraftfoods.com, but I've adapted it a bit to my taste as I've posted here.

Provided by happyheart

Categories     Pork

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 9

3 lbs small red potatoes, quartered
1/2 cup water
1/2 cup Miracle Whip
1/4 cup ranch dressing
6 slices bacon, cooked and crumbled
1 cup sharp cheddar cheese, shredded
2 green onions, thinly sliced
1 teaspoon cracked black pepper
2 tablespoons dried parsley

Steps:

  • In 2-qt. microwaveable dish, add cut potatoes and water. Cover and microwave on high 12-15 minutes just until potatoes are tender. Refrigerate at least one hour to chill completely.
  • Mix remaining ingredients and toss with potatoes just before serving.

STEAKHOUSE SALAD



Steakhouse Salad image

A simple green salad becomes a hearty meal with the addition of potatoes and steak.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

12 small red potatoes, quartered
2 tablespoons olive or vegetable oil
2 teaspoons kosher (coarse) salt
1/2 teaspoon pepper
1 lb beef flank steak
1 bag (6 oz) washed fresh baby spinach leaves
1 medium tomato, cut into bite-size pieces
1/4 cup tangy tomato bacon dressing

Steps:

  • Heat oven to 375°F. In large bowl, toss potatoes, 1 tablespoon of the oil, 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread on cookie sheet with sides. Roast 20 to 25 minutes, stirring occasionally, until tender.
  • Meanwhile, sprinkle beef steak with remaining 1 teaspoon salt and 1/4 teaspoon pepper. In 12-inch nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Add beef; cover and cook 8 to 10 minutes, turning once, until desired doneness.
  • Remove beef from skillet to cutting board; cover with foil and let rest 5 minutes.
  • Cut beef into thin bite-size pieces. In large bowl, toss beef, potatoes, spinach, tomato and dressing.

Nutrition Facts : Calories 790, Carbohydrate 71 g, Cholesterol 55 mg, Fat 4 1/2, Fiber 10 g, Protein 36 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1440 mg, Sugar 5 g, TransFat 0 g

POTATO SALAD -STEAKHOUSE -FROM KRAFT RECIPE - (4/5)



Potato Salad -Steakhouse -from Kraft Recipe - (4/5) image

Provided by carolync

Number Of Ingredients 16

What You Need
3 3
lb. small red potatoes (about 12), cut into 1-inch cubes
1/2 1/2
cup water
1/2 1/2
cup MIRACLE WHIP Dressing
1/4 1/4
cup KRAFT Classic Ranch Dressing
6 6
slices OSCAR MAYER Bacon, cooked, crumbled
1 1
cup KRAFT Shredded Cheddar Cheese
4 4
green onions, thinly sliced
Make It

Steps:

  • PLACE potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl. REFRIGERATE 1 hour or until completely cooled. MIX dressings until blended. Add to potatoes with remaining ingredients; mix lightly. Kraft Kitchens Tips Variation Prepare using MIRACLE WHIP Light Dressing, KRAFT Lite Ranch Dressing and KRAFT 2% Milk Shredded Cheddar Cheese. Food Facts When cooking potatoes for a potato salad, remember that the potatoes will continue to cook even after you have drained them. As soon as the cooked potatoes are fork tender, drain them, then run them under cold water to quickly cool them. When in doubt, it is better to undercook the potatoes rather than overcooking them.

BLUE CHEESE WEDGE SALAD (LIKE THE ONE AT OUTBACK STEAKHOUSE) RECIPE - (4.3/5)



Blue Cheese Wedge Salad (like the one at Outback Steakhouse) Recipe - (4.3/5) image

Provided by mrboyton

Number Of Ingredients 22

DRESSING:
1 cup mayonnaise
3/4 to 1 cup buttermilk **
1/2 teaspoon pepper
1 teaspoon onion powder
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 dash cayenne pepper
1 teaspoon garlic powder
2 teaspoons sugar
6 ounces crumbled blue cheese
SALAD:
1 head iceberg lettuce
8 slices bacon, cooked and crumbled
1/4 cup chopped purple onion
1/2 cup toasted pecans
1 1/2 cups grape tomatoes, halved
6 ounces crumbed blue cheese
Salt and pepper
BALSAMIC GLAZE:
1/2 cup balsamic vinegar

Steps:

  • Make the balsamic glaze by putting the balsamic vinegar in a saucepan and heating it over medium until it is reduced by half. Make the dressing. Combine mayonnaise, and buttermilk, mixing well. Add remaining ingredients mixing thoroughly. Must refrigerate for 24 hours before serving for best flavor. For the salad assembly, divide iceberg lettuce head into four equal sections, cutting down towards the stem. Place on plates, topping liberally with the blue cheese dressing, crumbled bacon, onion, pecans, chopped tomato and crumbled blue cheese. Top with a drizzle of balsamic glaze. Just a little bit. Serve nice and cold, adding salt and pepper to taste. . **If you don't have buttermilk, and really, who does? You can take a cup of regular milk and add 1 3/4 tsp of cream of tartar - whisk it together and viola! Buttermilk. Lemon juice also works in lieu of cream of tartar.

Tips:

  • Use high-quality ingredients. The better the ingredients, the better the salad will be. Opt for fresh, crisp lettuce, ripe tomatoes, and flavorful steak.
  • Don't overcrowd the salad. A steakhouse salad should be hearty and flavorful, but it shouldn't be so packed with ingredients that it's difficult to eat.
  • Use a variety of textures. A good steakhouse salad should have a mix of crunchy, soft, and chewy textures. Add some crispy onions or croutons for crunch, avocado or blue cheese for creaminess, and grilled steak for chewiness.
  • Don't skimp on the dressing. A good dressing is essential for a great steakhouse salad. Use a flavorful dressing that complements the other ingredients in the salad.
  • Serve the salad immediately. Steakhouse salads are best when they're served immediately after they're made. The dressing will wilt the lettuce if it sits for too long.

Conclusion:

A steakhouse salad is a classic American dish that is perfect for any occasion. It's hearty, flavorful, and easy to make. With a few simple tips, you can make a steakhouse salad that will impress your friends and family. So next time you're looking for a delicious and satisfying meal, give a steakhouse salad a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #main-dish     #salads     #beef     #salad-dressings     #one-dish-meal     #meat     #steak     #grilling     #technique

Related Topics