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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. Source: EatingWell.com, April 2017

Carolyn Casner
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Spread arugula on a serving platter. Add the couscous, corn, tomatoes, avocado, pepitas and currants in decorative lines over the arugula.

  • 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.

Tips

Tips: Look for Israeli couscous (sometimes called "pearl couscous" because of its larger granules) near other couscous or pasta in well-stocked supermarkets.

Nutrition Facts

376 calories; 22.8 g total fat; 3.8 g saturated fat; 7 mg cholesterol; 266 mg sodium. 751 mg potassium; 39.3 g carbohydrates; 7.4 g fiber; 11 g sugar; 8.9 g protein; 1440 IU vitamin a iu; 21 mg vitamin c; 99 mcg folate; 95 mg calcium; 3 mg iron; 102 mg magnesium;

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