Scottsdale Arizona has plenty to offer, I’m sure, but the thing I remember most about Scottsdale is the salad at Cowboy 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)
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 with Cindy’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.
Updated photos, though I just realized I forgot the couscous in this batch!