Ciao, Baby: My Favorite Chopped Salad

Kim Hamill

Scottsdale Arizona has plenty to offer, I'm sure, but the thing I remember most about Scottsdale is the salad atCowboy Ciao's

. It's rare for a salad to blow me away; I often find myself picking ingredients out and asking for different dressing choices. That was before I met the Ciao's Stetson Chopped. I realized I couldn't wait for my next AZ visit to rendezvous with this salad again and it's been a regular in our home ever since.



The ingredients/rows in the order I line them up in (but feel free to get crazy and change it up) are:Diced tomatoes, tossed lightly with olive oil and basil Dried sweet corn Shredded asiago cheese, dried currants/cranberries, & toasted pepitas (pumpkin seeds) Chopped Arugula Cooked Israeli couscous (the bigger couscous, served room temp) Chopped lox (optional of course, but I love it and I don't eat lox)

Arrange ingredients in separate rows on a large platter. Lightly dress withCindy's Kitchen Buttermilk Ranch Dressing (I've yet to find a replacement dressing that does this salad justice). Toss table-side after wowing fellow diners with a colorful presentation.



For more recipes, check out my blog LOVE U MADLY.