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
- 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
- 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.