Heading to Trader Joe’s today? I have dinner planned!
A dear friend of mine made this delicious salad on a girls weekend away and my family has had it in constant rotation ever since. This salad is a version of the famous Stetson chopped salad from Cowboy Ciao in Scottsdale, Arizona. I’m dying to get back to the desert and check out this restaurant. I’ve heard such good things about all their delicious food!
I made a few adjustments to the Cowboy Ciao recipe to make sure you can get everything at Trader Joe’s and to suit my family’s preferences. Also, Cowboy Ciao serves their salad with smoked salmon. But I really think anything goes… shrimp, flank steak or try my grilled chicken recipe.
Seriously, it’s good. My husband, who thinks an Oreo cookie counts as a vegetable… LOVES this salad.Chopped Arugula Salad Ingredients – Trader Joe’s Shopping List: 7 oz. bag organic arugula 2 roma tomatoes 6-8 fresh basil leaves 1 cup Trader Joe’s quattro formaggio cheese ½ cup Trader Joe’s low fat parmesan ranch dressing ¾ cup dried cranberries ½ cup roasted & salted sunflower seeds 1 cup frozen roasted corn ½ jar Trader Joe’s Bruschetta Italian tomato topping 1 cup Trader Joe’s Israeli couscous Prep 1. Cook Israeli couscous, set aside and let cool completely. 2. Defrost and strain the roasted corn. 3. Wash & chop arugula into SMALL strips (discard stems). 4. Wash and chop Roma tomatoes. 5. Wash & chop basil leaves. 6. Mix about ½ jar of the bruschetta with Roma tomatoes and fresh basil. Set aside. 7. In a large bowl, mix all ingredients and toss with dressing. Enjoy!
For more information on Cowboy Ciao click here…