Kaleidoscope Salad

TOTAL TIME: 20 min
Prep: 20 min
Inactive Prep: --
Cook: --
YIELD: 6 accompaniment-size servings
LEVEL: Easy

ingredients

DRESSING:
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
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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.

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