Chopped Salad with Creamy Basil Dressing
This arugula chopped salad is a copycat of the Wildflower and Gladly restaurant favorite made with arugula, red peppers, corn, feta, cranberries, and pumpkin seeds in a creamy basil dressing.
Ingredients
Salad
- 8-10 cups arugula
- ½ cup dried cranberries
- 1 red pepper , diced
- ¼ cup pumpkin seeds , toasted
- ¾ cup freeze dried or fresh corn kernels
- ½ cup feta cheese , or more if desired
Instructions
- Make dressing: In a blender, add 1 cup fresh basil, 1/3 cup olive oil, 1/3 cup mayonnaise, 1 Tablespoon honey, 2 Tablespoons red wine vinegar and 1 teaspoon salt. blend well
- Toss Salad: In a large salad bowl, toss together 6-8 cups arugula and the dressing.
- Add toppings: Line the 1/2 cup dried cranberries, chopped red bell pepper, 1/4 cup toasted pumpkin seeds, 3/4 cup freeze dried corn and 1.4 cup feta on top of the salad. Serve immediately.
Notes
The Original Chopped Salad from The Gladly also adds couscous and smoked salmon, which you can add to make a meal. You could also add grilled chicken for a delicious dinner option.
If serving as a meal, this probably will serve 4 people, as a side dish 6 people.
Nutrition
Calories: 293kcal, Carbohydrates: 17g, Protein: 3g, Fat: 25g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 12g, Trans Fat: 0.03g, Cholesterol: 11mg, Sodium: 549mg, Potassium: 216mg, Fiber: 2g, Sugar: 13g, Vitamin A: 1377IU, Vitamin C: 31mg, Calcium: 76mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
