Crunchy Vegetable Salad

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Traditional West African meals aren't served in courses. Some families borrow a French custom and start meals with a plate of crudités- crisp vegetables that add color to the meal. The dipping sauce, similar to Thousand Island dressing, combines light mayonnaise and cocktail sauce.

Ingredients

• 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 carrots, peeled
• 3 small beets (about 8 ounces)
• 10 Bibb lettuce leaves
• 10 small red cabbage leaves
• 2 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh thyme
• 1/8 teaspoon sugar
• 1/8 teaspoon freshly ground black pepper
• 2 teaspoons extra virgin olive oil
• 2 dried habanero chiles
• 1/2 cup prepared cocktail sauce
• 1/4 cup light mayonnaise
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Dash of ground ginger

Directions

1. To prepare salad, place potato in a medium saucepan; cover with water/
2. Bring to a boil. Reduce heat; simmer 10 minutes or until tender.
3. Drain; rinse with cold water.
4. Bring to a boil.
5. Reduce heat; simmer 10 minutes or until tender.
6. Drain; rinse with cold water.
7. Drain.
8. Place potato in a large bowl.
9. Bring 4 cups water to a boil in a medium saucepan; add cauliflower and broccoli.
10. Cook 1 minute or until crisp-tender.
11. Drain; rinse with cold water.
12. Drain.
13. Add cauliflower mixture to potato.
14. Using a vegetable peeler, scrape carrots from tip to stem to make long ribbons.
15. Add carrot to potato mixture, tossing gently to combine.
16. Leave root and 1-inch stem on beets; scrub with a brush.
17. Place in a medium saucepan; cover with water.
18. Bring to a boil.
19. Cover, reduce heat, and simmer 25 minutes or until tender.
20. Drain; rinse with cold water.
21. Drain; cool.
22. Trim off beet roots; rub off skins.
23. Cut beets into 1/4-inch-thick slices.
24. Arrange lettuce and cabbage leaves alternately on a large platter.
25. To prepare vinaigrette, combine lemon juice and next 5 ingredients, stirring with a whisk.
26. Add oil, stirring well to combine; drizzle vinaigrette over lettuce and cabbage leaves; top with beets.
27. To prepare dipping sauce, place chiles in a spice or coffee grinder; process until finely ground.
28. Place 1/8 to 1/4 teaspoon ground chile in a medium bowl (reserve remaining ground chile for another use).
29. Add cocktail sauce and remaining 4 ingredients, stirring well to combine.
30. Serve with vegetables.

Yield: 8 servings (serving size: about 1 cup salad, 1 1/2 teaspoons vinaigrette, and bout 1 1/2 tablespoons dipping sauce)