Stetson Chopped Salad
Author: from my friend Mim
  • 1 c. cooked Israeli couscous*
  • ½ c. chopped cherry tomatoes
  • ½ c. dried sweet corn {such as Melissa's Roasted Sweet Corn}
  • 1 c. chopped arugula {I included mixed greens}
  • ½ c. Asiago cheese
  • ¼ c. dried currants
  • ¼ c. toasted pepitas {pumpkin seeds}
  • ¼ c. basil pesto
  • ½ c. mayo
  • 1 shallot
  • ½ c. buttermilk
  • juice of one lemon
  • salt & pepper to taste
  1. Arrange ingredients in separate rows on a large platter. Toss salad at the table, with the dressing.
  2. To make the dressing, place all ingredients in a blender and blend. Will keep in fridge for up to a week.
To make this an entreé salad, add shredded rotisserie chicken, or chopped smoked salmon.
Recipe by Raisin & Fig at