Potato, Beet,cauliflower And Broccoli Salad Platter

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 dressing:.
• 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.
• 3 salad:.
• 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.
• 5 arrange lettuce and cabbage leaves alternately on a large chilled platter.
• 6 spoon potato mixture over lettuce; top with beets.
• 7 dipping sauce:.
• 8 place chiles in a medium bowl add cocktail sauce and remaining ingredients, stirring well to combine.
• 9 serve with vegetables.