Stetson Chopped Salad

Knock it out of the park at dinner with this composed salad recipe inspired by the crazy-popular Stetson Chopped Salad at Cowboy Ciao in Scottsdale, Arizona. It packs in colorful vegetables and a variety of textures from whole grains, seeds and a creamy homemade dressing for a photo-worthy, healthy meal. Keep it vegetarian or add smoked salmon or roasted chicken.

Prep/Cook Time: 25 Minutes, Servings: 4

Ingredients

• ¾ cup water
• ½ cup Israeli couscous
• 6 cups baby arugula
• 1 cup fresh corn kernels (from 2 ears of corn)
• 1 cup halved or quartered cherry tomatoes
• 1 firm ripe avocado, diced
• ¼ cup toasted pepitas
• ¼ cup dried currants
• ½ cup chopped fresh basil
• ¼ cup buttermilk
• ¼ cup mayonnaise
• 1 tablespoon lemon juice
• 1 small clove garlic, peeled
• ¼ teaspoon salt
• ¼ teaspoon ground pepper

Directions

1. Bring water to a boil in a small saucepan. Add couscous, reduce heat to maintain a gentle simmer, cover and cook until the water is absorbed, 8 to 10 minutes. Transfer to a fine-mesh sieve and rinse with cold water. Drain well.
2. Spread arugula on a serving platter. Add the couscous, corn, tomatoes, avocado, pepitas and currants in decorative lines over the arugula.
3. Combine basil, buttermilk, mayonnaise, lemon juice, garlic, salt and pepper in a mini food processor or blender; pulse until smooth. Top the salad with the dressing just before serving.

Nutritional Information

Per Serving: 376 Calories, Total Fat: 23 g, Saturated Fat: 4 g, Cholesterol: 7 mg, Carbohydrates: 39 g, Fiber: 7 g, Total Sugars: 11 g, Added Sugars: 0 g, Protein: 9 g, Sodium: 266 mg, Potassium: 751 mg, Folate: 99 mcg, Calcium: 95 mg

© Dotdash Meredith. All rights reserved. Used with permission.