Recipe courtesy of Robert Irvine

Kaleidoscope Salad

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 6 accompaniment-size servings
Share This Recipe

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

  1. Microwave limes for about 30 seconds to release essential oils, and set aside just long enough so that they are cool enough to handle.
  2. 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.)
  3. 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.

Choose a topic to find related recipes.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.