Chopped Salad with fresh arugula, dried cranberries, crunchy red peppers, feta cheese, sweet corn, and couscous tossed with a creamy basil dressing.
Chopped Salad with Creamy Basil Dressing
One of my favorite restaurants to go to in Arizona is Wildflower Bread Company. They have vibrant, healthy salads with homemade crusty bread. My Mom introduced me to her go-to salad, their famous Chopped Salad. Ever since then, we order it every single time.
Last year we got together with my husband’s cousins. His cousin’s wife, Christine, made a copycat version of this chopped salad. I literally had 3 servings! No shame. I begged her for the recipe and went straight to the store to pick up the ingredients. This salad just keeps you guessing! The ingredients just go perfectly together.
What is in this Chopped Salad?
It begins with peppery arugula. Dried cranberries add a touch of sweetness. Red peppers add a nice crunch. Feta cheese adds a salty creaminess. Sweet dried corn adds a crunchy sweetness. Couscous adds some heartiness. Sunflower seeds add an earthy crunch. The creamy basil dressing adds a burst of freshness. Everything is chopped small so you can get all of the unique flavors in one single bite. You will love this salad!
If you aren’t a huge fan of arugula, you can use spring mix or romaine lettuce. This Chopped Salad with Creamy Basil Dressing recipe calls for freeze dried corn. You may ask what in the world is freeze-dried corn? It tastes amazing! It is literally corn harvested at its freshest and freeze-dried so it is sweet and crunchy at the same time. I have found it at Whole Foods, Sprouts, Winco, and Amazon. I am sure there are many other places that sell freeze-dried corn. If you can’t find it, you can use fresh corn off the cob or even frozen corn.
The creamy basil dressing is made with an abundance of fresh basil, extra virgin olive oil, mayonnaise, a touch of sugar, red wine vinegar, and salt. It is a hybrid between a vinaigrette and a creamy dressing. I make mine in a food processor but a blender works great too! You will want to lick the bowl!
To find more SALAD recipes click below:
- 6 - 8 cups Arugula
- ½ cup Dried Cranberries
- ¾ cup Feta Cheese
- ½ cup Couscous (cooked according to package instructions)
- 1 Red Pepper, diced
- ¼ cup Sunflower Seeds or Pepitas
- ¾ cup Freeze-Dried Corn or Fresh Corn
- Creamy Basil Dressing:
- 1 cup (heaping) Fresh Basil Leaves
- ⅓ cup Extra-Virgin Olive Oil
- ⅓ cup Mayonnaise
- 2 teaspoons Sugar
- 1½ Tablespoon Red Wine Vinegar (or any vinegar)
- ½ - 1 teaspoon Salt
- 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 the dressing, in 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.
Who has tried this chopped salad with arugula at a restaurant before? It is unbelievably fresh and delicious! Add chicken breast or salmon for a complete meal. I hope you love it! Thanks for stopping by.