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Stetson Chopped Salad

Stetson Chopped Salad - A Healthy Hint Version

Homemade Stetson Chopped Salad
Prep Time 20 mins
Course Salad
Cuisine American
Servings 4 salads
Calories 270 kcal


For the Basil Pesto Buttermilk Dressing

  • 2 tablespoons basil pesto
  • 1/3 cup plain nonfat Greek yogurt
  • 1 shallot, roughly chopped
  • 1/2 cup low fat buttermilk
  • 2 tablespoons lemon juice approximately 1 lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

For the Salad

  • 6 cups arugula, chopped
  • 1 cup roma tomatoes, chopped
  • 1 cup freeze dried corn
  • 4 ounces smoked salmon, diced
  • 1/3 cup asiago cheese, grated
  • 1/3 cup dried currants
  • 1/3 cup roasted pepitas (pumpkin seeds)


  • To prepare the dressing, place pesto, Greek yogurt, shallot, buttermilk, lemon juice, salt and pepper in blender and blend until smooth.
  • In a small bowl, mix together asiago cheese, currants and roasted pepitas. 
  • On one large platter or on four individual plates, arrange bed of arugula on bottom and then on top, arrange tomatoes, freeze dried corn, smoked salmon and asiago currants pepitas mixture in rows. 
  • Toss salad with dressing just before serving.


Amount Per Serving: Calories: 270, Total Fat: 10g, Saturated Fat: 1.5g, Cholesterol: 9.6mg, Sodium: 590.1mg, Total Carbohydrates: 29g, Dietary Fiber: 4.9g, Total Sugars: 15.6g, Protein: 16g
Keyword chopped salad, salmon chop salad