Kaleidoscope Salad

Total Time:
20 min
20 min

6 accompaniment-size servings

  • Dressing:
  • 2 limes
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons chopped fresh chives
  • 2 cloves garlic, peeled and quartered
  • 11/2 cups buttermilk
  • Salt
  • Pepper
  • Salad:
  • 1 head iceberg lettuce, core removed, spines of leaves removed, rinsed and dried with a salad spinner, and torn into bite-sized pieces
  • 1 pound bag fresh spinach, soaked several times to remove grit, tough stems removed, dried in a salad spinner, and torn into bite-sized pieces
  • 1 red onion, thinly sliced and slices quartered
  • 3 stalks celery, scrubbed and sliced
  • 6 garlic chives, white and tender green parts only, chopped
  • 2 English cucumbers, peeled and sliced
  • 1 (8-ounce) bag fresh frozen peas, blanched, drained and allowed to cool
  • 1 (8-ounce) bag fresh frozen corn (preferably Shoe-Peg), blanched, drained, and allowed to cool or 3 ears husked sweet corn, boiled for 15 minutes in salt water, cooled and cut from cob
  • 1 (16-ounce) can pineapple chunks in juice, drained
  • 1 (8-ounce) bag dried cranberries
  • 1 pint grape tomatoes, halved
  • 2 large ripe tomatoes, cut into wedges
  • Microwave limes for about 30 seconds to release essential oils, and set aside just long enough so that they are cool enough to handle.

  • Turn on the blender and while it's running, add 1 at a time through the feed tube, the parsley, chives, and garlic, and blend together until a smooth paste has formed. At this point the limes should be cool enough to squeeze. With the power still on, squeeze the lime juice through the blender feed-tube, and then very slowly add the buttermilk until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.)

  • Toss together lettuce, spinach, onion, celery, chives, and cucumbers. Fold in peas, corn, pineapple, cranberries, grape tomatoes, and tomato wedges. Serve family style with dressing on the side.

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