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: 1 cup yukon gold potato, 3/4-inch peeled, cooked till tender; 1 cup sweet potato, 3/4-inch, peeled, cooked till tender; 1 cup cauliflower, lightly cooked florets; 1 cup broccoli, lightly cooked florets; 4 carrots, peeled and sliced into ribbons; 3 small canned beets (1/4-inch slices); 10 bibb lettuce; 10 leaves red cabbage; 1 tablespoon fresh thyme, chopped; 2 tablespoons fresh lemon juice; 2 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; 1/4 teaspoon sugar; 1/8 teaspoon fresh ground black pepper; 1/4 cup extra virgin olive oil; 2 ground dried chile (1/8 to 1/4 teaspoon chile); 1/2 cup prepared seafood cocktail sauce; 1/4 cup mayonnaise; salt; 1/4 teaspoon 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:: 8-10

ingredients

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