Ingredients
Salad
- 6 - 8 cups Arugula
- 1/2 cup Dried Cranberries
- 3/4 cup Feta Cheese
- 1/2 cup Couscous (cooked according to package instructions)
- 1 Red Pepper (diced)
- 1/4 cup Sunflower Seeds or Pepitas
- 3/4 cup Freeze-Dried Corn or Fresh Corn
Creamy Basil Dressing
- 1 cup heaping Fresh Basil Leaves
- 1/3 cup Extra-Virgin Olive Oil
- 1/3 cup Mayonnaise
- 2 teaspoons Sugar
- 1 1/2 Tablespoon any Vinegar (such as white wine or apple cider vinegar)
- 1/2 - 1 teaspoon Salt
Instructions
- Prepare the salad base: In a large bowl, add the arugula as the base layer. Then add layers of dried cranberries, crumbled feta cheese, cooked and drained couscous, diced red pepper, sunflower seeds, and corn. Ensure all the ingredients are evenly spread for a balanced taste.
- Make the creamy basil dressing: In a blender or food processor, combine the fresh basil leaves, extra-virgin olive oil, mayonnaise, sugar, vinegar, and salt. Blend until smooth and creamy. Taste the dressing and adjust seasoning by adding more salt or sugar if needed to balance the flavors.
- Toss and serve: Pour the creamy basil dressing over the layered salad ingredients. Toss gently but thoroughly to coat all the salad components with the dressing. Serve immediately to enjoy the fresh flavors and crisp textures.
Notes
- Use fresh basil for the dressing to get the best aromatic flavor.
- For a vegan option, substitute mayonnaise with vegan mayonnaise.
- Couscous can be substituted with quinoa or bulgur for variation.
- Adjust sugar and salt levels in the dressing to taste.
- Serve immediately after tossing to maintain the freshness and crunch of the salad.
- Freeze-dried corn can be used as an alternative to fresh corn for a sweeter, crisp texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (to cook couscous)
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
