Potato, Beet,cauliflower and Broccoli Salad Platter

Name: Potato, Beet,cauliflower and Broccoli Salad Platter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8-10 serving(s)
Ingredients: 236.59 ml yukon gold potato, 3/4-inch peeled, cooked till tender; 236.59 ml sweet potato, 3/4-inch, peeled, cooked till tender; 236.59 ml cauliflower, lightly cooked florets; 236.59 ml broccoli, lightly cooked florets; 4 carrots, peeled and sliced into ribbons; 3 small canned beets (1/4-inch slices); 10 bibb lettuce; 10 leaf red cabbage; 14.79 ml fresh thyme, chopped; 29.58 ml fresh lemon juice; 29.58 ml red wine vinegar; 14.79 ml Dijon mustard; 1.23 ml sugar; 0.61 ml fresh ground black pepper; 59.14 ml extra virgin olive oil; 2 ground dried chile (1/8 to 1/4 teaspoon chile); 118.29 ml prepared seafood cocktail sauce; 59.14 ml mayonnaise; salt; 1.23 ml fresh ground black pepper

Submitted by Rita1652

"Colorful Traditional West African Dish eaten with your fingers!"

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photo by Andi Longmeadow Farm

Ready In:: 25mins
Ingredients:: 20
Serves:: 8

ingredients

Salad
236.59 ml yukon gold potato, 3/4-inch peeled, cooked till tender
236.59 ml sweet potato, 3/4-inch, peeled, cooked till tender
236.59 ml cauliflower, lightly cooked florets
236.59 ml broccoli, lightly cooked florets
4 carrots, peeled and sliced into ribbons
3 small canned beets (1/4-inch slices)
10 bibb lettuce
10 leaf red cabbage
Vinaigrette Dressing
14.79 ml fresh thyme, chopped
29.58 ml fresh lemon juice
29.58 ml red wine vinegar
14.79 ml Dijon mustard
1.23 ml sugar
0.61 ml fresh ground black pepper
59.14 ml extra virgin olive oil
Dipping Sauce
2 ground dried chile (1/8 to 1/4 teaspoon chile)
118.29 ml prepared seafood cocktail sauce
59.14 ml mayonnaise
salt
1.23 ml fresh ground black pepper

directions

Dressing:
Combine thyme and next 5 ingredients (thyme through 1/8 teaspoon black pepper), stirring with a whisk. Add oil, stirring well to combine; drizzle vinaigrette over lettuce.
Salad:
Place potatoes in a large bowl with cauliflower, broccoli and carrots gently toss in dressing. At this point -- can be made the day before and chilled.
Arrange lettuce and cabbage leaves alternately on a large chilled platter.
Spoon potato mixture over lettuce; top with beets.
Dipping sauce:
Place chiles in a medium bowl add cocktail sauce and remaining ingredients, stirring well to combine.
Serve with vegetables.

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Reviews

Yum, perfect plate of goodness! I didn't change one thing, except sub sweet potatoes for some carrots. (didn't have any) this is so good, a group of us ate this within minutes. The dipping sauce is da bomb, I could of dipped anything into it. This was wonderful, and I'm glad I was able to enjoy this...as well as everyone on the farm. Perfect! Made for ZWT 7

Andi Longmeadow Farm
An absolutely great combo of veggies & we thoroughly enjoyed using the fingers (well, at least I did, while my other half is a bit more picky)! I especially liked the inclusion of the sweet potato, one of my all-time-favorite vegetables! Thanks for a great keeper of a recipe with this one! [Recipenapped & made in Vegetarian/Vegan Recipe Swap 23]

Sydney Mike