Potato, Beet,Cauliflower And Broccoli Salad Platter

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
614
FAT
42%
CHOL
3%
SOD
35%

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Ingredients for 8 servings

1 cup broccoli , lightly cooked florets

1/2 cup prepared seafood cocktail sauce

2 tablespoons red wine vinegar

2 tablespoons fresh lemon juice

1/4 teaspoon fresh ground black pepper

10 bibb lettuce

4 carrots , peeled and sliced into ribbons

1/4 cup mayonnaise

3 small canned beets (1/4-inch slices)

1 cup cauliflower , lightly cooked florets

Dipping Sauce

1/4 teaspoon sugar

1/4 cup extra virgin olive oil

Salad

1 cup yukon gold potato , 3/4-inch peeled, cooked till tender

2 ground dried chile (1/8 to 1/4 teaspoon chile)

10 leaves red cabbage

Vinaigrette Dressing

1 tablespoon Dijon mustard

1 tablespoon fresh thyme , chopped

1 cup sweet potato , 3/4-inch, peeled, cooked till tender

salt

1/8 teaspoon fresh ground black pepper

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