Cowgirl Salad

A colorful composed salad, imported to Canada from Arizona by Ali, Shelley Adams daughter.
Adding some salmon or chicken makes this a full meal.

INGREDIENTS:
  • Dressing
  • 1/2 cup pesto or 1/2 cup LiteHouse Avocado Dip
  • 1 shallot, diced finely
  • 1/2 cup mayonnaise
  • 1 cup buttermilk
  • 1 tsp fresh lemon juice
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Salad
  • 2 cups arugula or baby spinach
  • 4 roma tomatoes, diced, or equivalent cherry tomatoes
  • 1 cup assiago, parmeson or grano padano cheese
  • 1/2 cup pumpkin seeds, toasted
  • 1/2 cup dried cranberries or black currants
  • 1 cup cooked corn niblets, in summer, sliced off fresh cobs
  • 1 to 2 avocadoes, diced
  • 1 cup quinoa, cooked and cooled
YIELD:
COURSE: Salads and Dressings
CUISINE: Canadian
DIRECTIONS:
  1. Place pesto shallot, mayonnaise, buttermilk, lemon juice, salt, and pepper into a food processor and blend until well combined.
  2. Place arugula, tomatoes, asiago, pumpkin seeds, cranberries, corn, avocado and quinoa in rows on individual dishes, or on a large square platter.
  3. Drizzle dressing over the salad just before serving. Serve the remainder in a small bowl.