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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

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