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

Eggplant Salad

Caprese Salad

Recipe courtesy of Justine Simmons

Mediterranean Salad

Recipe courtesy of Giada De Laurentiis

BLT Salad

Recipe courtesy of Michael Symon

Octopus Salad

Recipe courtesy of Ben Sargent

Green Salad

Potato Salad

Recipe courtesy of Tyler Florence

Cilantro Salad

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Luke Nguyen's France

7:30am | 6:30c

Luke Nguyen's France

8:30am | 7:30c

Luke Nguyen's France

9:30am | 8:30c

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

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

Great Food Truck Rally

8pm | 7c

Man Fire Food

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here