Potato Beetcauliflower And Broccoli Salad Platter Recipes

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POTATO, BEET,CAULIFLOWER AND BROCCOLI SALAD PLATTER



Potato, Beet,cauliflower and Broccoli Salad Platter image

Make and share this Potato, Beet,cauliflower and Broccoli Salad Platter recipe from Food.com.

Provided by Rita1652

Categories     Sauces

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 20

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

Steps:

  • Dressing:.
  • 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.
  • Salad:.
  • 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.
  • Arrange lettuce and cabbage leaves alternately on a large chilled platter.
  • Spoon potato mixture over lettuce; top with beets.
  • Dipping sauce:.
  • Place chiles in a medium bowl add cocktail sauce and remaining ingredients, stirring well to combine.
  • Serve with vegetables.

Nutrition Facts : Calories 181.7, Fat 10, SaturatedFat 1.4, Cholesterol 1.9, Sodium 148.3, Carbohydrate 21.4, Fiber 5.5, Sugar 7, Protein 4.9

BROCCOLI AND POTATO SALAD



Broccoli and Potato Salad image

Make and share this Broccoli and Potato Salad recipe from Food.com.

Provided by daisygrl64

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 small head broccoli, cooked
2 large potatoes, cooked in skins, peeled and diced
1 celery, stalk sliced
2 tablespoons wine vinegar
6 tablespoons olive oil
1 tablespoon fresh parsley, chopped
salt, to taste
black pepper, to taste
paprika

Steps:

  • cut cooked broccoli into florets and place in large bowl. add the potatoes and celery.
  • mix vinegar, oil, salt and pepper together in small bowl. pour over broccoli and toss to evenly coat.
  • season with salt, pepper and paprika.
  • sprinkle with parsley and serve.

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