Potato, Beet,cauliflower and Broccoli Salad Platter

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Ready In: 25 Minutes

Servings: 10

Colorful Traditional West African Dish eaten with your fingers!

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

Directions:

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.

By RecipeOfHealth.com