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5 from 2 votes

Arizona Chopped Salad


For Salad, Chopped

  • 1/2 c. smoked salmon
  • 2/3 c. freeze dried corn
  • 2/3 c. arugula
  • 1/2 c. cooked Israeli couscous

For Salad, Tomato Mix

  • 1/2 c. diced grape or Roma tomatoes
  • 1 tbsp. balsamic vinegar
  • 2 tsp. olive oil
  • 2 basil leaves, sliced thin
  • pinch salt & pepper

For Salad, Trail Mix

  • 1/4 c. dried black currants or cranberries
  • 1/4 c. roasted pepitas
  • 3 tbsp. fresh Asiago cheese

Basil Pesto Buttermilk Dressing

  • 1 c. mayo
  • 1/4 c. buttermilk
  • 1 tbsp. grated Pecorino Romano cheese
  • juice of 1 lemon
  • 12 basil leaves
  • 1 tsp. minced garlic



  1. Combine dressing ingredients in a food processor or blender. Process until smooth and combined. Add salt and pepper to taste. Chill until ready to serve.

Trail Mix

  1. Combine the currants or cranberries, pepitas and asaigo cheese. Set aside.

Tomato Mix

  1. Mix the tomatoes with the balsamic vinegar, olive oil, salt, pepper and basil leaves. Set aside.

Assembling Salad:

  1. Lay out the salmon, corn, arugula, couscous, trail mix and tomato mixture in strips on a plate or platter.

    Once ready to eat toss with dressing and enjoy!