Kaleidoscope Salad

Name: Kaleidoscope Salad
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