Scrumptious Salad

Jay and I just got back from a week in Miami, and were greeted by one of the worst heat waves Toronto has seen in a long time. With the mercury soaring to 45 celsius (113 degrees!) today with the humidex, the last thing I want to do is stand over a hot stove (a cold bath would be more like it!), so I thought I would make this salad. The recipe was given to me by a colleague, who got it from a friend who got it from a restaurant somewhere in the southern United States. So, if you’re reading this and you’ve been to, work at or own said restaurant, please let me know who you are so I can give you credit for this delicious creation!

I did tweak the original recipe for a few reasons- firstly, the dressing to salad ratio was WAY off. I’ve cut the dressing in half and still have more than enough left over for a few more salads. Secondly, I swapped a few of the ingredients for things that were a little simpler to find, and switched to a few pre-made things since I wanted to make this recipe simpler for days I don’t feel like cooking.

Hope you enjoy it, and stay out of the heat!!

Smoked Salmon Chopped Salad

photo 1

For the dressing:

3 tbsp basil pesto (normally I make my own but I went for store bought this time to cut the prep time)
1/3 cup low fat mayonnaise
1 tbsp minced garlic
1 green onion, diced
1/2 cup 1% buttermilk
1 tbsp lemon juice
salt and pepper to taste

For the salad:

3/4 cup Israeli (pearl) couscous, cooked
2 roma tomatoes, diced
1 cob of corn, cooked, with the corn cut off it (or 1/2- 3/4 cup of canned sweet corn)
1 bag of arugula and spinach mix (170g/6oz bag, or equivalent)
1 small package of smoked salmon, cut into small pieces
1/4 cup of grated asiago or parmesan cheese
1/4 cup toasted pepitas (they’re Mexican pumpkin seeds)
1/4 cup raisins or black currants (I went with golden raisins)

  1. Assemble all salad ingredients in a bowl- just toss them all in if you’re making for a casual lunch or dinner at home, or, if having guests or taking somewhere, assemble the ingredients in rows so that it looks pretty (see photo above). Set aside.
  2. Add all dressing ingredients into a small food processor or blender and blend until fully combined. Add to salad, toss and enjoy!

photo 2

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