Stetson Chopped Salad
You'll be amazed at how this unusual combination of flavors makes for a totally crave-worthy salad!
Prep Time30 mins
Total Time30 mins
Course: Main Dish, seafood
Servings: 4
For the salad:
- 6 c. arugula
- 1 c. cooked Israeli couscous
- 2-3 oz. smoked salmon, chopped
- 1 c. toasted salted pepitas
- 1 c. dried sweet corn (regular corn would also work in a pinch)
- 1 c. dried cranberries
- 1 c. tomatoes, chopped
For the dressing:
- 2 Tbsp. basil pesto
- 1/4 c. mayonnaise
- 1/4 c. buttermilk (or 2 Tbsp. sour cream + 2 Tbsp. milk)
- 2 Tbsp. lemon juice
- 1/2 shallot, chopped
Assemble the salad:
Spread arugula leaves evenly on a large, flat platter. Cover with layered rows of couscous, salmon, pepitas, sweet corn, cranberries, and tomatoes.
Make the dressing:
Combine all dressing ingredients in a measuring cup and mix with an immersion blender until smooth.
Mix salad tableside, if desired, and serve with dressing on the side.