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"The belly rules the mind."--Spanish Proverb

Cowboy Ciao Stetson Chopped Salad Recipe

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This recipe for Cowboy Ciao Stetson Chopped Salad is from Generations Cookbook for the Holland & Weese Families , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salad Ingredients:
1 C. Israelli Pearl Couscous, cooked according to package directions and cooled
½ C. Roma Tomatoes, diced
1 C. Arugula
½ C. Dried Sweet Corn
2 oz. Smoked Salmon, diced (substitute Grilled Chicken if you don't like Salmon)
½ C. Asiago Cheese
¼ C. Dried Currants
¼ C. Toasted Pepitas (Pumpkin Seeds)
Dressing:
¼ C. Basil Pesto
½ c. Mayonnaise
1 Shallot
½ C. buttermilk
Juice of 1 Lemon
Salt & Pepper to taste
Directions:
Directions:
Blend all dressing ingredients in food processor or blender just to purée and chill. When ready to serve toss Couscous, Tomatoes & Arugula, sprinkle remaining ingredients over the top and toss with desired amount of dressing.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This was a favorite salad at Cowboy Ciao restaurant in Scottsdale AZ now closed. It can be hard to find dried corn so I’ve substituted CornNuts. Make sure you use Pearl Couscous it is different than ordinary grain Couscous.

 

 

 

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