Outback Steakhouse Blue Cheese Chopped Salad

Bring a large saucepan of salted water to a boil over high heat.

Break the angel hair pasta into small pieces and add to the boiling water. Cook the pasta until it is just barely al dente. Drain the pasta well then spread it on paper toweling to remove as much moisture as possible.

Heat the oil in a skillet over medium heat. Add the al dente pasta and cook, stirring frequently, until it begins to brown. When browned and slightly crispy, remove the pasta from the skillet with a slotted spoon and let drain on paper toweling. Season lightly with salt and let cool.

Cut both the romaine and iceberg lettuce into 1/2-inch square pieces and place in a large bowl. Add the shredded carrot, shredded cabbage, and chives and toss well to combine.

Top the salad with the blue cheese, candied pecans, and crispy fried pasta. Drizzle with the vinegar, toss again, and serve immediately.