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:
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.
Transfer cooked couscous to a fine-mesh sieve, rinse with cold water and drain.
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.
In a food processor, add basil, buttermilk, mayonnaise, lemon juice, garlic, salt and ground pepper and pulse until smooth.
Dress salad with prepared dressing, before serving.
Something different and gorgeous to serve at a dinner party is this Stetson Chopped Salad with rows of color, textures and tastes across a platter of arugula. Try it and you won’t be disappointed. Tag #cookmerecipes in your own creations!
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