****½ (4.5/5)

I made this salad without a recipe, but it was kinda influenced by my meal at the Edge. I really like this salad a lot, and I’ve actually made it for my parents this week and they liked it also. It may seem a little bit weird, but I think everyone who has tried has liked it.

Difficulty: Very Easy
Preparation Time: 15-20 minutes

Ingredients:

Baby Spinach or Baby Lettuce/Spring Mix Salad
Craisins
Couscous
Feta Cheese
Olive Oil
Balsamic Vinegar

1. Clean your baby greens if they aren’t already washed, or if you are paranoid with how clean they are.
2. Boil a cup of water with a little bit of olive oil and salt.
3. Measure out 2/3 cup of couscous (Note: you will have a lot of extra couscous, so adjust the proportion to how much salad you need. Also, different brands have different cooking methods, so follow those instructions!)
4. Once the water is boiling take off the heat, and add the couscous. Stir and then cover. Let stand for 5 minutes. Then fluff with a fork.
5. Fry the couscous in a pan with a little bit of olive oil until browned and toasted. Don’t add too much at once, just have a thin layer and do a couple batches if you need to. Don’t add too much oil also.
6. Make a vinaigrette (olive oil and balsamic vinegar, maybe some lemon)
7. Add baby greens to a salad bowl. Add craisins, and crumbled feta cheese. Add vinaigrette and toss.
8. Sprinkle the couscous on top for some crunch.

Tip: If you want, we added some of the left over Pesto Chicken breast from our Paninis into the salad.

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