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3.8 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 37.1
  • Total Fat: 2.1 g
  • Cholesterol: 2.0 mg
  • Sodium: 148.6 mg
  • Total Carbs: 4.1 g
  • Dietary Fiber: 2.5 g
  • Protein: 1.5 g

View full nutritional breakdown of Mock Potato Salad (cauliflower) calories by ingredient
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Mock Potato Salad (cauliflower)

Submitted by: LUVSBULLDOGS

Introduction

A light low calorie salad for picnics or potlucks. A light low calorie salad for picnics or potlucks.
Number of Servings: 16

Ingredients

    2# bag frozen cauliflower, thawed
    4 tsp shredded dill pickle
    6 tablespoons light mayo
    2 tsp minced onion
    1 tsp prepared yellow mustard
    1 tsp vinegar
    1 tsp minced celery
    1 tsp minced carrot
    1/4 tsp dried parsley
    1/4 tsp black pepper
    1/2 tsp salt

Directions

Thaw and drain the cauliflower. Chop to bite-sized pieces. Combine the remaining ingredients in a medium bowl and mix until combined. Combine cauliflower with dressing. Cover and chill 4 hours or overnight. Makes 16-1/2 cup servings.

Number of Servings: 16

Recipe submitted by SparkPeople user LUVSBULLDOGS.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    This was VERY good! It was actually easier than potato salad, and the texture is very similar, as is the flavor. I cut the recipe in half, as I live alone, but my cauliflower came in a one pound bag anyway! - 7/15/09

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  • It's important to let cauliflower thaw completely and drain before adding other ingredients. I substituted light ranch dressing for mayo & added minced garlic. - 5/31/11

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  • I like this recipe better than the editor's pick. Better portion size and better flavor, although I did add "splenda" and steamed the cauliflower. I shred my cauliflower in a salad shooter and then steam to sub as rice also. - 3/24/10

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  • Good, I used fresh cauilflower slightly cooked. - 7/23/09

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  • this was really good, suprisingly intresting marriage of flavor - 7/14/09

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