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5 from 1 vote

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.


Based on this recipe from Key Ingredient.