Stetson Chopped Salad
This is a great salad for dinner parties. It’s not only impressive looking, it’s delicious and makes for great leftovers. If you don’t have time to make the salad dressing, store bought works great too. Enjoy XO
4 cups couscous (from 2 cups uncooked) or 4 cups quinoa (from 2 cups uncooked)
2 cups shredded cooked chicken breast or 2 cups smoked salmon ( I prefer salmon)
2 cups roasted dried corn kernels ( I buy frozen )
1 cup grated asiago cheese (Optional)
1 cup salted pepitas (pumpkin seeds)
1 cup dried currant ( I use raisins )
1 ½ chopped tomatoes
2 cups chopped spinach or 2 cups arugula (I prefer arugula)
2 small shallots diced
1 cup buttermilk
2 tablespoons fresh lemon juice
½ teaspoon fresh ground black pepper
½ cup pesto
¾ cup olive oil
¼ cup chopped garlic
1 teaspoon kosher salt
- Make a bed of couscous/quinoa on a large round shallow serving plate. In a wedge shape arrange the chicken, corn, cheese, pumpkin seeds, currants, tomatoes, and spinach on top of the couscous/quinoa. Or the ingredients can be arranged in strips in individual salad bowls.
- To make the dressing: in a medium bowl, combine the shallots, buttermilk, 1 cup aioli, 1/2 cup pesto, lemon juice, and pepper. You will have approximately 3 cups.
- Serve the dressing in a pitcher for your guests to drizzle on their salad. Reserve the remaining dressing in a glass jar, refrigerated, for other salads.
- Easy Aioli (makes about 1 cup). Combine the olive oil, garlic, pesto and salt in a small bowl. Refrigerate, covered, for up to 1 week.