Potato, Beet,cauliflower and Broccoli Salad Platter

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

1. 1

   Dressing:.

2. 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. 3

   Salad:.

4. 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. 5

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

6. 6

   Spoon potato mixture over lettuce; top with beets.

7. 7

   Dipping sauce:.

8. 8

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

9. 9

   Serve with vegetables.