Stetson Chopped Salad

Stetson Chopped Salad

I was reminded of a chopped salad I had at Citizen Public House in Scottsdale when I was at a party and was served a similar salad.  The following day I found the recipe online.  I had to make it.  You should too.  It’s easy and so delicous.  The salad actually has it’s own facebook page, you can visit here.   Next time I make it I’m going to try a differnt combination of ingredients.  I’m thinking pear, blue cheese, candied pecans or bacon, blue cheese, avocado.  The comibnations are endless.


I don’t like salmon and I couldn’t find dried currants or dried corn, so I nixed the salmon and used dried cranberries and  frozen corn.  You could also add chicken to make it a more substantial salad.  I also like to throw in a hand full of chopped romaine lettuce to make it more like a salad.

You can view the original recipe here.


Stetson Chopped Salad

Serving Size: 2

Stetson Chopped Salad


    Salad Ingredients
  • 1/2 cup Israeli (pearl) couscous, cooked
  • 1/2 cup tomatoes, diced
  • 1/2 cup frozen corn, thawed out
  • 1/2 cup arugula, chopped
  • 1/2 oz asiago cheese, grated
  • 1/2 cup toasted pepitas
  • 1/2 cup dried cranberries
  • Dressing Ingredients
  • 1/2 cup basil pesto
  • 1/2 cup mayonnaise
  • 1/2 cup olive oil
  • 1 shallot, roughly chopped
  • 1 cup buttermilk
  • juice of 1/2 lemon
  • 1/2 teaspoon black pepper
  • Salt to taste


  • Blend all dressing ingredients in blender. Refrigerate dressing overnight. Dressing will thicken.
  • Line all salad ingredients up in rows.
  • When ready to serve, mix with dressing. Do not use all the dressing. The extra dressing will stay good for up to a week.





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