Couscous Romaine Cranberry Salad

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*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

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*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.

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*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!

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*Purchased Cooked Rotisserie Chicken, shredded or cubed

*Favorite Barbecue Sauce, we used Sweet Baby Rays

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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