Recipe courtesy of Robert Irvine
Total:
20 min
Active:
20 min
Yield:
6 accompaniment-size servings
Level:
Easy

Ingredients

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

Directions

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.

IDEAS YOU'LL LOVE

Sea Cucumber Sunomono Salad

Recipe courtesy of Hajime Sato

Fried Brussels Sprout Salad

Green Mango Salad with Tiger Prawns

Recipe courtesy of Luke Nguyen

Maine Lobster, Lemon Gnocchi, Brown Butter and a Summer Salad

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c