Original chopped salad from The Gladly, Arizona 

Why mess with a good thing? Tried this for Thanksgiving dinner. Delicious and mostly healthy. The dressing seems like a wallop of trouble but it pulls it all together very well. 

Hint: I bought a $3 container of pecorino and asiago cheese  blend at Trader Joe’s and it was perfect for serving nine. I toasted the couscous in olive oil first, then added water and covered to cook. 

Recipe credit from the web, taken from The Gladly, a restaurant in Phoenix Arizona. 

Looks great arranged on a big platter for a group or small individual plates.

THE ORIGINAL CHOPPED SALAD: THE RECIPE
1/2 cup smoked salmon

2/3 cup freeze-dried corn

2/3 cup chopped arugula

2/3 cup cooked Isreali couscous

Trail mix 1/4 cup black currants

1/4 cup toasted pepitas

3 Tbsp. ground aged asiago

1/2 cup diced Roma tomato tossed with 1 Tbsp. balsamic and 2 tsp. olive oil, one large basil leaf chiffonade, pinch of salt and pepper

Dressing

1 cup Best Foods mayo

1/4 cup buttermilk

1 Tbsp. Pecorino Romano

Juice of 1 lemon

12 basil leafs

1 tsp. minced garlic 

 Combine dressing ingredients thoroughly in blender.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s