Summer Tex-Mex Chop Salad

Submitted by loveahug

Makes 10 servings

This makes a big bowl of cool, fresh salad for a crowd -- it also keep well for 2 days in the fridge for a long graze. (It is also easy to cut the recipe in half for a side for burgers or another backyard barbeque.)

Ingredients

12	oz new potatoes
12	oz frozen corn
12	oz cherry tomatoes
15	oz fresh spinach
12	oz carrots
12	oz yellow squash
6	oz jalapeno peppers
8	oz fresh green beans
6	oz red onion
5	oz pumpkin seeds
1 1/3	c buttermilk
1/3	c light mayonaise
1/3	c mayonaise
1/3	c vinegar
5	cloves garlic
3	T fresh chives
3	T fresh parsley
3	T fresh basil
3	T shallots
3	oz scallions
1	T black pepper
2	t chili powder
1/2	t cumin
2	t salt

Directions

Prepare dressing in advance (ingredients from buttermilk, down, and refridgerate at least 4 hours before tossing with salad. (makes 2+ cups of light ranch dressing)
Grate red onion into the bottom of a large salad bowl.
Slice red-skinned or yukon gold potatoes, squash, and carrots (or use baby carrots) 1/8-1/4" thick. Cut very young green beans to 2-3" lengths. (add fresh corn kernels if using fresh instead of frozen) Steam these until just tender and set aside to cool.
Once cool, Toss these veggies with sliced cherry tomatoes and the grated onion, then add finely minced pickled jalapenos (add more or fewer jalepenos to taste). Add previously prepared light ranch dressing and toss well. Chill 2+ hours
Just before serving, add baby spinach and toss well, either 1 plate at a time, or all together if you have a bowl big enough.
Garnish with 1/2 oz toasted (and shelled) pumpkin seeds (called pepitas), or sunflower seeds if pepitas are not available.
**Makes 10 x 1c servings of the chop veggie salad, plus spinach (about 2 c. of spinach.)