Kaleidoscope Salad Food

KALEIDOSCOPE SALAD

Steps:

• 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.

SMOKED MACARONI SALAD

Steps:

• In a large pot of heavily salted water, cook the macaroni according to package directions for al dente. Drain and add to a large bowl along with 2 tablespoons of the mayonnaise, and the celery and green onions. Toss well.
• In a medium bowl, combine the remaining mayonnaise and the cider vinegar, mustard, bourbon, honey, salt, pepper and liquid smoke. Stir until smooth, then add to the macaroni. Taste and adjust the seasoning as needed.
• Refrigerate for 1 to 3 hours to allow the flavors to meld. Garnish with green onions before serving.

KALEIDOSCOPE CHOPPED CHICKEN SALAD

Steps:

• Combine chicken, vegetables and dressing in large bowl.
• Add cheese and bacon; mix lightly.
• Refrigerate several hours or until chilled.