- ¾ cup Water
- ½ cup CouscousIsraeli
- 6 cups Baby arugula
- 1 cup Corn kernelsfresh
- 1 cup Cherry tomatoeshalved or quartered
- 1 Avocadofirm ripe , diced
- ¼ cup Pepita seedstoasted
- ¼ cup Dried currants
- ½ cup Basilfresh, chopped
- ¼ cup Buttermilk
- ¼ cup Mayonnaise
- 1 tbsp Lemon juice
- 1 clove Garlicsmall , peeled
- ¼ tsp Salt
- ¼ tsp Black pepperground
Stetson Chopped Salad
This Stetson Chopped Salad is most popular in Arizona and the Wild West. Known as a cowboy’s salad, it begins with a base of couscous and arugula topped with corn kernels, cherry tomatoes, avocado, toasted pepitas and dried currants for color, texture and a variety of flavor. Prepare a creamy, lemon juice, garlic, salt and ground prepare dressing to serve over.
To make Stetson Chopped Salad, you will need the following ingredients:
So, how to make Stetson Chopped Salad?
Steps to make Stetson Chopped Salad
1 | Cook couscous | 10 |
In a small saucepan of boiling water, add couscous and stir. Reduce heat to a gentle simmer, cover with lid and cook for about 8-10 minutes until the water is absorbed. | ||
2 | Drain couscous | 1 |
Transfer cooked couscous to a fine-mesh sieve, rinse with cold water and drain. | ||
3 | Prepare salad | 2 |
Layer arugula on a salad platter and top with couscous, corn, tomatoes, avocado, pepitas and currants in decorative, colorful rows or columns along the arugula. | ||
4 | Prepare dressing | 2 |
In a food processor, add basil, buttermilk, mayonnaise, lemon juice, garlic, salt and ground pepper and pulse until smooth. | ||
5 | Serve | |
Dress salad with prepared dressing, before serving. | ||
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