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
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

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 9

Cost: $7.70 /serving

Author : Rita1652

salad dressings cauliflower vegetable

Potato, Beet,cauliflower and Broccoli Salad Platter

Instructions

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Step 1

Dressing:.

Step 2

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.

Step 3

Salad:.

Step 4

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.

Step 5

Arrange lettuce and cabbage leaves alternately on a large chilled platter.

Step 6

Spoon potato mixture over lettuce; top with beets.

Step 7

Dipping sauce:.

Step 8

Place chiles in a medium bowl add cocktail sauce and remaining ingredients, stirring well to combine.

Step 9

Serve with vegetables.

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