Stetson Chopped Salad TO-GO

The Stetson Chopped Salad is world famous.  It has a Facebook page, had been ripped off by bazillions and has a cult following for anyone who has tried it at Cowboy Ciao.  You can find the full original recipe on Epicurious, but I’ve taken the famed salad and simplified it for an on-the-go, tailgate friendly version.

Tailgate Stetson Chopped Salad

I nixed the salmon and currants from the original, figuring they were a little too fancy-schmancy for game day shenaningans.  But, this is still a little bit gourmet, perfect for feeding foodie friends while getting ready to root on the home team.

I also adore the buttermilk basil salad dressing that goes with this.  The original recipe calls for basil pesto.  I kept it simple and just did fresh basil, but if you’re feelin’ crazy or have pesto on hand, I say go for it!

If you want to get your hands on the original salad, visit Cowboy Ciao in Scottsdale, or one of the two restaurants where Chef Bernie Kantak is the currently Executive Chef:  Citizen Public House and The Gladly.

Stetson Chopped Salad TO-GO

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• Author: Joanie Simon
• Total Time: 10 mins
• Yield: 6 servings 1x

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Description

A simplified variation on the famous Stetson Chopped Salad from Cowboy Ciao in Scottsdale, Arizona.

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Ingredients

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• 1/2 cup mayo
• 1/2 cup buttermilk
• 2 tsp lemon
• salt
• pepper
• 1/4 cup fresh basil
• 1/4 c oil
• 8 oz Israeli Cous Cous
• 8 oz Cherry tomatoes
• 1/4 cup dried cranberries
• 1 cup chopped arugula
• 1/2 cup corn
• 1/4 cup pepitas

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Instructions

1. Combine mayo, butterminlk, lemon, salt, pepper, basil and oil in a blender and blend until smooth.
2. Layer remaining ingredients in plastic cups with the couscous on the blottom.
3. When ready to serve, pour dressing over salad and serve.

• Prep Time: 10 mins
• Category: Salad
• Cuisine: American