…I figure I better share this one.
I just love salads that are kind of filled with “bounty” on Thanksgiving. Not sure how else to describe that, but I love that this one has sunflower seeds and couscous…and even dried cranberries and dehydrated corn…not sure why that makes it “Thanksgiving-ish” but to me it does.
My friend and I were assigned to “salad duty” for our other friend’s daughter’s wedding luncheon back in October (which kind of freaked us all out that our friends’ kids are starting to get married!) and this is the salad we made.
I wish I had a picture of it all mixed up so you could see the greens underneath a little better, but that’s what I snapped real quick before the wedding luncheon to make sure I was even doing it right so we’ll take what we can get, right? Ha!
Here we go:
Wildflower Chopped Pesto Vinaigrette Salad
romaine lettuce (chopped into small pieces)
arugula (chopped the same as the lettuce)
Israeli couscous (we used the “NearEast” brand “original plain” variety and it worked great)
a variety of colors of bell peppers (chopped into small pieces)
rotisserie chicken (definitely leave this out for Thanksgiving, but just know it makes it good on other occasions)
dried cranberries (I used Craisins but I think it would be cool to substitute pomegranate seeds for Thanksgiving)
sunflower seeds (I used unsalted)
dehydrated corn (we looked high and low for this and couldn’t seem to find it anywhere so we bought some from Wildflower Bread Company)
We bought the pesto vinaigrette dressing from them too…
This is what you do:
Mix chopped romaine lettuce and chopped arugula for the “bed.”
Layer all other ingredients across the top in vertical lines.
Just before you’re ready to serve, drizzle dressing over salad and toss.
Like I said, I have done this in a few different varieties since the wedding, leaving a lot out or adding more (avocado is good in here!), and any way I’ve done it I love it.