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}
Dressing
- ¼ c. basil pesto
- ½ c. mayo
- 1 shallot
- ½ c. buttermilk
- juice of one lemon
- salt & pepper to taste
- Arrange ingredients in separate rows on a large platter. Toss salad at the table, with the dressing.
- 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 https://www.raisinandfig.com/stetson-chopped-salad/
3.3.3070