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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.

Carolyn Casner
Source: EatingWell.com, April 2017


Recipe Summary

25 mins
25 mins


Ingredient Checklist


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.

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

Nutrition Facts

377 calories; protein 8.9g 18% DV; carbohydrates 39.3g 13% DV; exchange other carbs 2.5; dietary fiber 7.4g 30% DV; sugars 11g; fat 22.8g 35% DV; saturated fat 3.8g 19% DV; cholesterol 7.5mg 3% DV; vitamin a iu 1439.6IU 29% DV; vitamin c 20.8mg 35% DV; folate 99.1mcg 25% DV; calcium 94.8mg 10% DV; iron 2.7mg 15% DV; magnesium 101.7mg 36% DV; potassium 751.2mg 21% DV; sodium 266.5mg 11% DV.


1 Ratings
  • 5 star values: 1
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