Tuesday, August 20, 2013

Couscous Citrus Salad

I purchased this awesome summer salad from Nordstrom Cafe recently and LOVED it so much that I had to recreate it!  If you like to have people over or host play dates, this is a perfect, light, make ahead meal!  Preparing food the night before saves time for you the morning of to straighten up, make coffee, and play with your kiddos.

2 cups of dried couscous, cooked according to box directions (get plain, do not season), chilled
1 container of thick sliced turkey lunch meat, I used "Carving board" style, chopped, you can also use boiled/grilled chicken here if you prefer
1/2 cup of dried cherries, coarsely chopped
3/4 Fresh arugula leaves
2 green onions (or 1/4 of a sweet red onion), sliced thin
1 can of mandarin oranges, drained - juice reserved, if making dressing

1 cup of Simple citrus vinaigrette (purchase from store, or see recipe below)

After cooking couscous drain and run under cold water to chill, drizzle with olive or grapeseed oil so it doesn't stick together.  While couscous is cooking, I chop all my ingredients.  Once ingredients are chopped, add all to the couscous, be sure to mix the oranges in last & stir gently, they break easily.  Pour 3/4 cup of citrus dressing over the salad.  Cover & Refrigerate to chill.  Just before serving pour n the remaining 1/4 cup of citrus dressing to heighten the flavor.  Enjoy!!!

Simple citrus vinaigrette: Whisk together: 3/4 cup of orange juice (use drained mandarin juice first, then use fresh squeezed oranges, or store bought juice), 6 Tablespoons cider vinegar, 3 Tablespoons grapeseed oil, salt & pepper to taste.

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