Cowboy Ciao Salad

Luckily for me, I made friends with the incredible family renting next door for the month. Not only did they bring their vibrant energy and appreciation for life, they brought this epic recipe from a restaurant local to their hometown in Arizona. Named after the restaurant “Cowboy Ciao,” this salad has become tradition in the area. The perfect dish whether you’re having a large gathering or want a quick power meal. I have and will continue to experiment with additional ingredients and proteins to pair with this recipe and I hope you’ll do the same! Thank you so much to Tracy & Cassie Kelly for introducing me to my new favorite meal!


This recipe makes 2 servings, but trust me, you’ll want leftovers!

WHAT YOU NEED:
-1 c. Arugula
-1 c. Israeli CousCous
-1/2 c. Corn (or Trader Joe’s Corn and Chile Tomato-less Salsa)
-1/2 c. Chopped Tomatoes 
-1/2 c. Shredded 3-Cheese Blend
-1/4 c. Pepitas
-1/4 c. Dried Cranberries
-2 oz. Smoked Salmon or Pesto Salmon (If you don't like salmon, diced chicken also pairs well.)


Dressing:
-1/4 c. Pesto
-1/4 c. Ranch


Because we all know food tastes better when it looks pretty, line up each ingredient as pictured below. When ready to serve, add dressing & mix together. 



Other additions you may want to include are blueberries, strawberries, avocado, bacon, or hardboiled egg.