Stetson Chopped Salad

wtorek, 11 lutego 2014

Stetson Chopped Salad

Time: 30 mins

Ingredients

  • 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

Directions

  • 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.

0 komentarze :

Prześlij komentarz