1/2 c pepitas
6 T. grated asiago cheese
1 c diced tomatoes
2 T balsamic vinegar
4 t olive oil1
pinch salt and pepper
2 basil leaves, chiffonade
1 c smoked salmon chopped
1 1/2 c freeze dried corn (Whole Foods or online)
1 1/2 c arugula
1 1/2 c Israeli couscous, cooked
1 c mayonnaise
1/3 c buttermilk
4 T romano cheese, grated
24 fresh basil leaves
24 fresh basil leaves
1 garlic clove, minced
1 juice of 1 lemon
salt and pepper to taste
Make trail mix: combine the currants, pepitas and asaigo cheese.
Mix the tomatoes with the balsamic vinegar, olive oil, salt, pepper and basil leaves.
Lay out the salmon, corn, arugula, couscous, trail mix and tomato mixture in stripes on a serving platter.
Combine the mayonnaise, buttermilk, romano cheese, basil leaves, garlic and lemon juice in a food processor. Process until smooth and add salt and pepper to taste. Add dressing & toss.
