Couscous Romaine Cranberry Salad
*
*1 and 1/2 cups cooked Couscous, chilled
*3-4 teaspoons bottled minced Garlic or to taste
*2 heads Romaine Lettuce, chopped
*1/2 cup Dried Cranberries soaked in 1/4 cup of Apple Juice; 15 minutes then drain off apple juice
*3 cups Fresh Corn, cooked, cooled and cut off cob (Canned Corn, drained would work too!)
*1/2 cup Pumpkin Seeds
*1/2 cup grated Parmesan Cheese
Directions:
**Combine in a large mixing/salad bowl the above salad ingredients.
Basil or Cilantro Dressing
*
*This is a thin dressing, I like to let everyone add dressing individually to their own salad but you can add to the salad as desired. Add as much or less as desired.
*
*1/4 cup Chopped Basil or Cilantro
*1 cup Plain Greek Yogurt
*1/2 Shallot, minced
*1 cup Buttermilk, thick
*2 tablespoons Red Wine Vinegar
*Freshly Ground Black Pepper, to taste
*Sea Salt, to taste
*Dressing Directions:
In a small bowl blended together the above dressing ingredients. I like to use an emulsion blender and blend just until combined.
Topping Options:
*Barbecue Shredded/Cubed Chicken Optional topping for salad. Yummy Addition!
*
*Purchased Cooked Rotisserie Chicken, shredded or cubed
*Favorite Barbecue Sauce, we used Sweet Baby Rays
*
In a bowl combine chicken and add barbecue sauce until all pieces are coated 1/2 to 1 cup as desired. Add to the top of mixed salad.
See Our Root Beer Chicken
Enjoy!
Lindy
