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Stetson Chopped Salad

  • 25 m
  • 25 m
Carolyn Casner
“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


  • 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.
  • Tips: Look for Israeli couscous (sometimes called "pearl couscous" because of its larger granules) near other couscous or pasta in well-stocked supermarkets.
ALL RIGHTS RESERVED © 2019 Printed From 10/17/2019