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¾ cup Water
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½ cup CouscousIsraeli
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6 cups Baby arugula
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1 cup Corn kernelsfresh
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1 cup Cherry tomatoeshalved or quartered
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1 Avocadofirm ripe , diced
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¼ cup Pepita seedstoasted
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¼ cup Dried currants
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½ cup Basilfresh, chopped
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¼ cup Buttermilk
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¼ cup Mayonnaise
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1 tbsp Lemon juice
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1 clove Garlicsmall , peeled
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¼ tsp Salt
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¼ tsp Black pepperground
Directions
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
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1
Done
10
|
Cook couscousIn 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
Done
1
|
Drain couscousTransfer cooked couscous to a fine-mesh sieve, rinse with cold water and drain. |
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3
Done
2
|
Prepare saladLayer arugula on a salad platter and top with couscous, corn, tomatoes, avocado, pepitas and currants in decorative, colorful rows or columns along the arugula. |
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4
Done
2
|
Prepare dressingIn a food processor, add basil, buttermilk, mayonnaise, lemon juice, garlic, salt and ground pepper and pulse until smooth. |
|
5
Done
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ServeDress salad with prepared dressing, before serving. |
