The Original Chopped Salad

The Original Chopped Salad made famous at the Gladly resturant in Arizona is easy to make at home! This famous salad is a favorite to residents of the Phoenix and Scottsdale areas. 

Course Salad, Side Dish
Cuisine American
Keyword Salad, Side dish
Prep Time 30 minutes
Servings 4



  • 1/2 cup *smoked salmon, chopped or broken apart and flaked
  • 2/3 cup freeze dried corn
  • 2/3 cup chopped arugula
  • 2/3 cup cooked Israeli couscous*
  • 1/2 cup diced tomato (Romas)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil

Trail Mix:

  • 1/4 cup black currants*
  • 1/4 cup toasted and salted pepitas (pumpkin seeds)
  • 3 tablespoons ground Asiago cheese*

Dressing -

  • 1 cup Best Foods mayo
  • 1/4 cup buttermilk, shaken
  • 1 tablespoon grated Romano cheese*
  • Juice of one lemon
  • 12 basil leaves, about 1/2 cup very loosely packed
  • 1/2 teaspoon minced garlic
  • fresh ground sea salt and pepper


  1. Up to to two days ahead

    Make the dressing and refrigerate. To make the dressing, combine mayo, buttermilk, cheese,  juice of lemon, basil leaves and garlic in a blender. Pulse and blend on low until ingredients are mixed well. Add ground salt and pepper to taste. 

    Cook the couscous according to package directions, you may skip the toasting of the couscous if you like the lighter appearance of the couscous. Refrigerate until ready to assemble salad. 

  2. On day of serving:

    Chop the tomatoes and add balsamic, olive oil and a pinch of salt and pepper. Set aside. 

    Wash and chop the arugula. Set aside. 

    To make the trail mix, combine the currants, pumpkin seeds and Asiago cheese and set aside. 

    Assemble the salad by placing the individual components in strips on a platter or in a shallow bowl as shown in photos.  

    Serve with dressing and toss at table. 

Recipe Notes