Best Cowboy Ciaos Stetson Chopped Salad Recipes

Stetson Chopped Salad image

Provided by sherrilljoy

Time 21m

Yield 2 serving(s)

Number Of Ingredients 15

2 ounces israeli couscous, cooked
2 ounces arugula, chopped
2 ounces roma tomatoes, diced
1 1/2 ounces smoked salmon, diced small
1/2 ounce asiago cheese
1/2 ounce pepitas
1/2 ounce black currants
1 ounce super sweet dried whole corn
1/2 cup pesto sauce
1 shallot, roughly chopped
1 cup aioli
1 cup buttermilk
1/2 teaspoon coarse black pepper
1/2 lemon, juice of
salt & pepper

Steps:

Layer salad ingredients in large bowl.
To make dressing, add first 3 ingredients to food processor and blend thoroughly.
With motor running pour in buttermilk.
Add remaining ingredients to combine.
Dress salad as desired, tossing to combine.
Store remaining dressing in refrigerator.

Nutrition Facts : Calories 249.8, Fat 6, SaturatedFat 1.6, Cholesterol 10.1, Sodium 319.7, Carbohydrate 34.7, Fiber 2.8, Sugar 7.6, Protein 15.4

Classic Stetson Chopped Salad image

Provided by Galley Wench

Categories Grains

Time 30m

Yield 8 serving(s)

Number Of Ingredients 19

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

Steps:

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.
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.
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.
Easy Aioli.
(makes about 1 cup).
Combine the olive oil, garlic, and salt in a small bowl. Refrigerate, covered, for up to 1 week.
Pesto.
(makes about 3/4 cup).
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.

Nutrition Facts : Calories 634, Fat 45.7, SaturatedFat 7.1, Cholesterol 30.6, Sodium 509.1, Carbohydrate 38.9, Fiber 4.1, Sugar 15, Protein 21.1

Cowboy Ciao Stetson Chopped Salad Recipe - (3.7/5) image

Provided by á-8868

Number Of Ingredients 16

SALAD:
1 cup cooked Israelli couscous
1/2 cup diced Roma tomatoes
1/2 cup dried sweet corn
1 cup chopped arugula
2 ounces smoked salmon, diced (could substitute chicken if you don't like smoked salmon)
1/2 cup Asiago cheese
1/4 cup dried currants
1/4 cup toasted pepitas (pumpkin seeds)
DRESSING:
1/4 cup basil pesto
1/2 cup mayo
1 shallot
1/2 cup buttermilk
1 lemon, juiced
Salt & pepper to taste

Steps:

Arrange salad ingredients in separate rows on a large platter. To make the dressing, place all ingredients in a blender and blend well. Toss the dressing on top of the salad. Will keep in fridge for up to a week.