Stetson Chopped Salad Recipes

CLASSIC STETSON CHOPPED SALAD

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.

COWBOY CIAO STETSON CHOPPED SALAD RECIPE - (3.7/5)

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.

STETSON CHOPPED SALAD

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.