This is the most beautiful, impressive salad ever, and the recipe is from the awesome restaurant in Mommica town (Scottsdale), called Cowboy Ciao.  I’ve adapted it, of course!  It’s a show-stopper, ladies and … ladies.  So, if you’re looking to make a jaw-dropper or vegetarian meal, or an incredible salad people will think you’ve spent days on, look no more.  Well, just look below actually.  This is an ad-lib recipe – do how much you like and feel is good.  No terribly specific measurements on this, thankfully.

Cowboy Ciao Salad Ingredients (serves 4)

• Homemade bruschetta (4 roma tomatoes – boogers removed, of course; fresh chopped garlic, fresh slivered basil, evoo, balsamic vinegar, s/p)

• Smoked Salmon (8 oz.)
• Frozen corn, laid on a baking sheet and ‘dried’ in a 400-degree oven for about 15 minutes
• Israeli Cous Cous (prepared on package directions)
• Pepitas (pumpkin seeds)
• Currants
• Arugula (enough for 4 people)
• Packet of Buttermilk (or plain) Ranch dressing – made as directed
• Jar of prepared pesto

1. Get a really cool square or round platter and set aside
2. Combine prepared ranch dressing with a tablespoon or so of the pesto & stir up with a whisk
3. Toss the arugula with some ranch dressing mixture (tonight, store was out of arugula, so I used some beautiful watercress and spring mix); and pile in the center of the platter in a big mound
4. Shred salmon and divide evenly in 2 piles on platter
5. Divide rest of ingredients into 2 small piles around platter
6. Um… yep, that’s it, I’m afraid.  Dig in.  Your kids will eat this if you don’t tell them that all these ingredients are weird.  They’ll just enjoy the corn and cous cous and currants and pepitas and maybe sneak in some salmon and lettuce while you’re at it.