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Chopped Salad with fresh arugula, dried cranberries, crunchy red peppers, feta cheese, sweet corn, and couscous tossed with a creamy basil dressing. A Wildflower copycat recipe. www.modernhoney.com
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5 from 9 votes

Chopped Salad with Creamy Basil Dressing

Chopped Salad with fresh arugula, dried cranberries, crunchy red peppers, feta cheese, sweet corn, and couscous tossed with a creamy basil dressing.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Keyword: chopped salad, wildflower chopped salad
Servings: 6
Author: Melissa Stadler, Modern Honey

Ingredients

  • 6 - 8 cups Arugula
  • 1/2 cup Dried Cranberries
  • 3/4 cup Feta Cheese
  • 1/2 cup Couscous cooked according to package instructions
  • 1 Red Pepper diced
  • 1/4 cup Sunflower Seeds or Pepitas
  • 3/4 cup Freeze-Dried Corn or Fresh Corn

Creamy Basil Dressing

  • 1 cup heaping Fresh Basil Leaves
  • 1/3 cup Extra-Virgin Olive Oil
  • 1/3 cup Mayonnaise
  • 2 teaspoons Sugar
  • 1 1/2 Tablespoon Red Wine Vinegar or any vinegar
  • 1/2 - 1 teaspoon Salt

Instructions

  • In a large bowl, add arugula. Layer on dried cranberries, feta cheese, cooked and drained couscous, diced red pepper, sunflower seeds, and corn.

To make dressing:

  • In a blender or food processor, whip together basil, oil, mayonnaise, sugar, vinegar, and salt. Taste and add more salt or sugar, if desired.
  • Toss dressing with salad. Serve immediately.

Nutrition

Calories: 378kcal | Carbohydrates: 28g | Protein: 7g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 299mg | Potassium: 251mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1595IU | Vitamin C: 31.1mg | Calcium: 146mg | Iron: 1.3mg