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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.”
¾ cup water
½ cup Israeli couscous (see Tips)
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
1Bring 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.
2Spread arugula on a serving platter. Add the couscous, corn, tomatoes, avocado, pepitas and currants in decorative lines over the arugula.
3Combine 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.