Kaleidoscope Salad

Ingredients

• 5.5 cups buttermilk 
• 3 stalks celery scrubbed sliced
• 6  garlic chives white green chopped
• 8 ounce cranberries dried
• 2  cucumbers english peeled sliced
• 2 tablespoons chives fresh chopped
• 2 tablespoons parsley leaves fresh chopped
• 8 ounce peas fresh frozen drained
• 2 cloves garlic peeled quartered
• 1 pint grape tomatoes halved
• 1 head iceberg lettuce dried with a salad spinner, and torn into bite-sized pieces rinsed
• 2  limes 
• 6 servings bell pepper 
• 16 ounce pineapple chunks in juice drained canned
• 1 slices onion red thinly sliced quartered
• 6 servings salt 
• 1 pound pkt spinach dried fresh
• 8 ounce regular corn fresh sweet frozen cooled boiled husked drained for 15 minutes in salt water, and cut from cob preferably Shoe-Peg
• 2 large tomatoes ripe cut into wedges

Equipment

• blender
• microwave

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.
4. Serve family style with dressing on the side.