Guatemalan Fiambre Salad

For the Dressing/Marinade:

• 3/4 cup parsley chopped
• 1/2 cup white vinegar or champagne vinegar
• 2 tablespoons capers
• 1 tablespoon Dijon mustard
• 6 green onion chopped
• 1 clove garlic
• 1 piece ginger 1 inch) peeled and chopped, fresh
• 1 tablespoon honey if needed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper ground
• 1 cup olive oil

For the Salad:

• 1 pound chicken breast poached and cut into bite sized pieces
• 1 pound Shrimp cooked, medium
• 3 ounces spanish chorizo (cooked and uncured) sliced into strips
• 8 ounces longaniza sausage or linguica sausage, cooked and sliced
• 3 ounces salami sliced
• 4 ounces ham sliced into strips
• 4 ounces mortadella cut into strips
• 1 queso fresco crumbled, small round
• 1/2 pound Parmesan Cheese or zacapa, shredded
• 1 head red leaf lettuce
• 1 head green leaf lettuce
• 1 pound potato cut into bite size pieces, small golden
• 1 head cauliflower cut into florets
• 1/2 pound asparagus cut into 1- to 2-inch pieces
• 1 pound mixed vegetables carrots, corn, peas and green beans, frozen
• 12 ounces beet drained, pickled
• 4 egg sliced or wedged, hard boiled
• 5 radish cut decoratively for garnish
• 3 ounces olives Spanish
• 3 ounces gherkin pickles mini size
• 2-3 pacaya cut into pieces
• 1 bay leaf
• 1 teaspoon thyme dried