Stetson Chopped Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 4 cups cooked couscous (from 2 cups uncooked) or 4 cups quinoa (from 2 cups uncooked)
• 2 cups shredded cooked chicken breasts or 2 cups smoked salmon
• 2 cups roasted dried corn kernels (such as justcorn)
• 1 cup grated asiago cheese
• 1 cup pepitas (salted roasted pumpkin seeds)
• 1 cup dried currant
• 1 1/2 cups chopped tomatoes
• 2 cups chopped spinach or 2 cups arugula
• 2 small shallots, diced
• 1 cup buttermilk
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon fresh ground black pepper
• 3/4 cup olive oil
• 1/4 cup chopped garlic
• 1 teaspoon kosher salt
• 1/2 cup olive oil
• 1/4 cup fresh basil leaf
• 1 tablespoon pine nuts
• 1 teaspoon kosher salt

Recipe

• 1 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/quino. alternatively the ingredients can be arranged in strips in individual salad bowls.
• 2 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.
• 3 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.
• 4 easy aioli.
• 5 (makes about 1 cup).
• 6 combine the olive oil, garlic, and salt in a small bowl. refrigerate, covered, for up to 1 week.
• 7 pesto.
• 8 (makes about 3/4 cup).
• 9 in the bowl of a food processor, pulse the olive oil, basil, pine nuts, and salt until combines. refrigerate, covered , for 2 or 3 days.