Stetson chopped salad. It packs in colorful vegetables and a variety of textures from whole grains, seeds and a creamy homemade dressing for a photo-worthy, healthy meal. 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.

Preparation 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. You can cook Stetson chopped salad using 14 ingredients and 4 steps. Here is how you cook it.

Ingredients of Stetson chopped salad

You need 1 cup of Israeli couscous.
You need 1 cup of diced tomato (I use a quality heirloom) make a day ahead of time because it will be marinated.
You need 1/2 cup of freeze dried sweet corn (ordered on amazon).
Prepare 1/2 cup of craisins.
You need 1/2 cup of pepitas (toasted pumpkins seeds.
Prepare 1/2 cup of freshly grated Asiago.
Prepare 2 cups of chopped arugula.
Prepare 3-4 oz of quality chopped smoked salmon (substitute chicken if you do not like salmon).
Prepare of Basil buttermilk ranch (see my recipe) I make the dressing for this 2 days ahead of time.
It's of Avocado diced.
Prepare 1/4 of Balsamic.
You need 2 tsp of Dried basil.
It's 1/4 cup of Evo.
Prepare of Salt and pepper.

Authentic Stetson Salad Recipe Rows of smoked salmon, cheese, pearl couscous, corn, tomatoes and more are paired with a pesto and aioli dressing. This has to be one of the tastiest, most delicious, addictive salad recipes ever. I heard about this recipe from a place called the cowboy ciao in AZ and put a slight spin on it. This salad takes planing and effort but it will blow your mind with the variance of flavors and textures.

Stetson chopped salad step by step

The day before dice the tomatoes. Add the evo, balsamic, dried basil, salt and pepper and whisk well. Add the tomatoes and coat well then add to an air tonight container and store over night in the fridge. Do not drown the tomatoes but merely allow them to be coated well..
Boil the couscous first. When couscous is done drain them of any excess water then rinse under cool water to remove some of the starch so they don’t stick together, set aside. Make sure you buy the pearls and not couscous mixed with rice, see picture below..
Lay the arugula down first then divide the ingredients however you want between two bowls/plates of your choice and grate fresh Asiago on top followed by the dressing, mix well..
I like to add the salad to a mixing bowl, add the dressing, grate the cheese, toss really well then add back to the plate or bowl and serve with garlic cheese bread..

Pesto dressing (Recipe below.) Salad Preparation and Presentation. Inspired by Cowboy Ciao, Scottsdale, Arizona. Smoked sustainable salmon (Optional: check the Seafood Watch for sustainability information.) ½ oz. Asiago cheese, or favorite flavored vegan cheese. ½ tsp. We're talking about the Stetson Chopped Salad or, as some of you might know it, The Original Chopped Salad.