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
- Step 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.
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.
Serving Size: 2 cups each Per Serving: 377 calories; protein 8.9g; carbohydrates 39.3g; dietary fiber 7.4g; sugars 11g; fat 22.8g; saturated fat 3.8g; cholesterol 7.5mg; vitamin a iu 1439.6IU; vitamin c 20.8mg; folate 99.1mcg; calcium 94.8mg; iron 2.7mg; magnesium 101.7mg; potassium 751.2mg; sodium 266.5mg. Exchanges:
4 1/2 fat, 1 1/2 starch, 1 vegetable, 1/2 fruit