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 ==
# To prepare salad, place potato in a medium saucepan; cover with water/
# Bring to a boil. Reduce heat; simmer 10 minutes or until tender.
# Drain; rinse with cold water.
# Bring to a boil.
# Reduce heat; simmer 10 minutes or until tender.
# Drain; rinse with cold water.
# Drain.
# Place potato in a large bowl.
# Bring 4 cups water to a boil in a medium saucepan; add cauliflower and broccoli.
# Cook 1 minute or until crisp-tender.
# Drain; rinse with cold water.
# Drain.
# Add cauliflower mixture to potato.
# Using a vegetable peeler, scrape carrots from tip to stem to make long ribbons.
# Add carrot to potato mixture, tossing gently to combine.
# Leave root and 1-inch stem on beets; scrub with a brush.
# Place in a medium saucepan; cover with water.
# Bring to a boil.
# Cover, reduce heat, and simmer 25 minutes or until tender.
# Drain; rinse with cold water.
# Drain; cool.
# Trim off beet roots; rub off skins.
# Cut beets into 1/4-inch-thick slices.
# Arrange lettuce and cabbage leaves alternately on a large platter.
# To prepare vinaigrette, combine lemon juice and next 5 ingredients, stirring with a whisk.
# Add oil, stirring well to combine; drizzle vinaigrette over lettuce and cabbage leaves; top with beets.
# To prepare dipping sauce, place chiles in a spice or coffee grinder; process until finely ground.
# Place 1/8 to 1/4 teaspoon ground chile in a medium bowl (reserve remaining ground chile for another use).
# Add cocktail sauce and remaining 4 ingredients, stirring well to combine.
# 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)
Category:Low-calorie Recipes
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