Cowgirl Chop Salad Recipe
Israeli couscous, tomato, arugula, dried currants, pepitas, corn, poblano ranch dressing
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Ingredients
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Salad Base
Poblano Ranch Dressing
Method
Salad Preparation
- 1
Cook the Israeli Couscous
In a medium pot, bring 2 cups of water to a boil. Add 1 cup of Israeli couscous and a pinch of salt. Reduce heat to low, cover, and simmer for about 10 minutes or until water is absorbed. Remove from heat and let it cool.
- 2
Prepare Salad Ingredients
While the couscous is cooling, dice 1 cup of tomatoes and chop 2 cups of arugula. If using canned corn, drain it well. If using fresh corn, cook and cut the kernels off the cob.
- 3
Combine Salad Ingredients
In a large mixing bowl, combine the cooled Israeli couscous, diced tomatoes, arugula, dried currants, pepitas, and corn. Toss gently to mix evenly.
Dressing Preparation
- 4
Make Poblano Ranch Dressing
In a small bowl, combine the roasted and chopped poblano pepper, 0.5 cups of ranch dressing, 2 tablespoons of lime juice, 1 teaspoon of garlic powder, and season with salt and black pepper to taste. Mix well until all ingredients are combined.
Final Assembly
- 5
Serve the Salad
Drizzle the poblano ranch dressing over the salad mixture. Toss the salad gently to coat all ingredients with the dressing. Serve immediately and enjoy!