2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh chives
2 cloves garlic, peeled and quartered
11/2 cups buttermilk
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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