Potato, Beet,Cauliflower And Broccoli Salad Platter

• 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

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.

salad, gold potato, sweet potato, cauliflower, broccoli, carrots, beets, bibb lettuce, cabbage, vinaigrette, fresh thyme, lemon juice, red wine vinegar, mustard, sugar, fresh ground black pepper, extra virgin olive oil, dipping sauce, ground dried chile, cocktail sauce, mayonnaise, salt, fresh ground black pepper

Taken from www.food.com/recipe/potato-beet-cauliflower-and-broccoli-salad-platter-173211 (may not work)