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Crunchy Vegetable Salad Recipe

Crunchy Vegetable Salad Recipe

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Ingredients

Count

Nutrition

420

Calories

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Ingredients:

Serving

1 cup (3/4-inch) cubed peeled yukon gold potato
1 cup (3/4-inch) cubed peeled sweet potato
4 cups water
1 cup cauliflower florets
1 cup broccoli florets
4 medium carrots, peeled
3 small beets (about 8 oz)
10 bibb lettuce leaves
10 small red cabbage leaves
1 tbsp chopped fresh thyme
2 tbsp fresh lemon juice
2 tbsp red wine vinegar
1 tbsp dijon mustard
1/8 tsp sugar
1/8 tsp freshly ground black pepper
2 tsp extravirgin olive oil
2 dried habanero chiles
1/2 cup prepared cocktail sauce
1/4 cup light mayonnaise
1/4 tsp salt
1/4 tsp freshly ground black pepper
dash of ground ginger

Directions:

To prepare salad, place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; rinse with cold water. Drain. Place potatoes in a large bowl. Bring 4 cups water to a boil in a medium saucepan; add cauliflower and broccoli. Cook 1 minute or until crisp-tender. Drain; rinse with cold water. Drain. Add cauliflower mixture to potatoes. Using a vegetable peeler, scrape carrots from tip to stem to make long ribbons. Add carrot to potato mixture, tossing gently to combine. Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender. Drain; rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Cut beets into 1/4-inch-thick slices. Arrange lettuce and cabbage leaves alternately on a large platter.
To prepare vinaigrette, 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. Spoon potato mixture over lettuce; top with beets.
To prepare dipping sauce, place chiles in a spice or coffee grinder; process until finely ground. Place 1/8 to 1/4 teaspoon ground chile in a medium bowl (reserve remaining ground chile for another use). Add cocktail sauce and remaining ingredients, stirring well to combine. Serve with vegetables.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	419.71 Kcal (1757 kJ)
Calories from fat	16.95 Kcal
		% Daily Value*
Total Fat	1.88g	3%
Cholesterol	1.2mg	0%
Sodium	643.5mg	27%
Potassium	2951.28mg	63%
Total Carbs	90.62g	30%
Sugars	49.72g	199%
Dietary Fiber	24.61g	98%
Protein	12.64g	25%
Vitamin C	622.1mg	1037%
Vitamin A	0.5mg	16%
Iron	11.6mg	65%
Calcium	522.5mg	52%

Amount Per 100 g
Calories	31.96 Kcal (134 kJ)
Calories from fat	1.29 Kcal
		% Daily Value*
Total Fat	0.14g	3%
Cholesterol	0.09mg	0%
Sodium	49mg	27%
Potassium	224.72mg	63%
Total Carbs	6.9g	30%
Sugars	3.79g	199%
Dietary Fiber	1.87g	98%
Protein	0.96g	25%
Vitamin C	47.4mg	1037%
Iron	0.9mg	65%
Calcium	39.8mg	52%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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