Ingredients
- Salad:
- 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 medium carrots, peeled
- 3 small beets (about 8 ounces)
- 10 Bibb lettuce leaves
- 10 small red cabbage leaves
- Vinaigrette:
- 1 tablespoon chopped fresh thyme
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1/8 teaspoon sugar
- 1/8 teaspoon freshly ground black pepper
- 2 teaspoons extravirgin olive oil
- Dipping Sauce:
- 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
Description
Traditional West African Meals Are Not Served In Courses. Some Families, Like My Friends The Komaclos, 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 Is
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