Stetson Salad With Pesto Buttermilk Dressing Recipe 425

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STETSON CHOPPED SALAD



Stetson Chopped Salad image

Make and share this Stetson Chopped Salad recipe from Food.com.

Provided by sherrilljoy

Categories     Salad Dressings

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

STETSON SALAD WITH PESTO BUTTERMILK DRESSING RECIPE - (4.2/5)



Stetson Salad with Pesto Buttermilk Dressing Recipe - (4.2/5) image

Provided by johnwhorfin

Number Of Ingredients 15

1/2 cup dry Israeli (pearl) couscous, cooked according to directions and cooled
1 tablespoon olive oil
Salt and pepper, to taste
1 cup asparagus, cut into 1 inch pieces
2 cups arugula
1/2 cup chopped roasted hazelnuts
1/2 cup feta cheese, crumbled
1/2 cup super-sweet dried corn
DRESSING
1/2 cup basil pesto
1 shallot, chopped
1 cup buttermilk
Juice of one lemon
1/4 cup olive oil
Salt and pepper, to taste

Steps:

  • While couscous is cooking, heat up olive oil in a medium pan on medium high heat. Add asparagus pieces, and saute for 2-3 minutes, or until just tender crisp. Remove from heat and set aside to cool. In a large bowl, combine couscous, asparagus, arugula, hazelnuts, and feta. Toss with dressing to coat. You will likely have some dressing leftover. Just before serving, add dried corn. For the Dressing Add the ingredients except olive oil to a blender. Run the blender, slowly drizzling the olive oil as it blends into the dressing so it will emulsify. Add salt and pepper to taste (about 1/4 teaspoon of each).

CLASSIC STETSON CHOPPED SALAD



Classic Stetson Chopped Salad image

Posted for ZWT 2006. This a signature salad recipe that comes from Cowboy Caio's Restaurant in Scottsdale, Arizona. It has some unusual ingredients, but it's wonderful!

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

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