Recipe // spinach salad with couscous and fresh basil dressing

November 18, 2014

I can’t believe I haven’t shared this salad before.  It is by far one of my favorite salads, whenever I make it I just can’t get enough.  My friend Jade shared this with me a few years back, and I have just loved it ever since!
It has a homemade creamy basil dressing, and it tastes so fresh and flavorful.  The key to this dressing is of course the basil, but also the full fat Best Foods brand mayonnaise.  Just trust me on this, I’ve tried the lower fat, light, or a different brand, and it is just not the same.  Seriously, don’t even waste your time, it always ends up down the sink.  
I also love the couscous in the spinach salad.  It’s all amazing together, and sometimes I’ll even make it for lunch or dinner and put some grilled or baked chicken on top.  This also would be a good addition to your Thanksgiving table.  
Spinach Salad with Couscous, Asiago Cheese, Pepitas, Dried Cranberries, and a Fresh Basil Dressing

1 cup Best Food Full Fat Mayonnaise
1 cup fresh basil leaves rinsed
1 shallot
1 clove garlic (optional)
1 cup Buttermilk
2 Tablespoons red wine vinegar
Salt and Freshly ground pepper to taste
Place ingredients in a blender and blend well.   Refrigerate for 2 hours or overnight before serving. Store in Fridge.
Salad- According to the amount you need
Fresh Baby Spinach
Crasins (dried cranberries)-  I prefer the orange flavored dried cranberries from Trader Joe’s
Shredded Asiago Cheese
Pepitas (green pumpkin seeds)
White corn (canned- drain)
1 package of olive oil and garlic couscous (near east brand)- cooked according to box directions
Drizzle dressing on and serve.
{photo by me}

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