For The Buttermilk Dressing:

• 3/4 cup buttermilk
• 1/4 cup sherry vinegar or good quality white wine vinegar
• 1 large clove of garlic
• 1/4 cup extra virgin olive oil
• 1/2 cup chopped chives (or substitute scallions or shallots)
• 1/4 cup chopped basil (optional)
• 1 teaspoon kosher salt or fine sea salt
• freshly ground black pepper, to taste

For The Salad

• 1 1/2 cups cooked Israeli couscous, cooled (from 1/2 cup uncooked) (or substitute 1 1/2 cups cooked farro, or arborio rice or quinoa)
• 4-6 ounces smoked turkey, diced (substitute cubed avocado, smoked salmon, smoked ham, grilled chicken or steak)
• 1/2 cup shredded asiago cheese (substitute shredded parmesan or pecorino)
• 1/3 cup dried sweetened cranberries (or substitute currants, raisins or chopped dried apricots)
• 1/3 cup toasted pumpkin seeds (or substitute toasted pine nuts, slivered almonds or your favorite toasted nuts or seeds)
• 1 dry pint sweet cherry tomatoes, quartered
• 1 1/2 cups cooked sweet corn kernels, cooled
• 4 cups loosely packed arugula leaves, chopped (3 ounces)