The B.c.s. Recipe
Boise Chopped Salad…arugula-spring mix, Ballard Family white cheddar, dried sweet corn, balsamic tomatoes, pepitas, pearl couscous & dried black currants with our buttermilk basil-pesto dressing
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Ingredients
Wash the arugula and spring mix thoroughly and spin dry. Shred the white cheddar cheese and set aside.
- 2
Combine the Salad Ingredients
In a large mixing bowl, combine the arugula, spring mix, shredded white cheddar, dried sweet corn, diced balsamic tomatoes, pepitas, cooked pearl couscous, and dried black currants. Toss gently to mix all ingredients.
- 3
Make the Dressing
In a separate bowl, whisk together the buttermilk, basil pesto, salt, and pepper to taste until smooth.
- 4
Dress the Salad
Drizzle the buttermilk basil-pesto dressing over the salad mixture and toss gently to coat all ingredients evenly.
- 5
Serve
Divide the salad into serving bowls or plates and enjoy fresh!
