Kaleidoscope Salad Recipe

Name: Kaleidoscope Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

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.
3
At this point the limes should be cool enough to squeeze.
4
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.
5
Adjust the seasoning with salt and pepper.
6
Set aside in refrigerator until needed.
7
(When chilled, the dressing should resemble something like mayonnaise.)
8
Toss together lettuce, spinach, onion, celery, chives, and cucumbers.
9
Fold in peas, corn, pineapple, cranberries, grape tomatoes, and tomato wedges.
10
Serve family style with dressing on the side.

2614

kcal

Calories

253

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 limes, 2 tablespoons chopped fresh parsley leaves, 2 tablespoons chopped fresh chives, 2 cloves garlic, peeled and quartered, and more.

Yes, Kaleidoscope Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kaleidoscope Salad

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