- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 177.3
- Total Fat: 10.9 g
- Cholesterol: 16.0 mg
- Sodium: 661.2 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 2.7 g
- Protein: 5.5 g
Can't believe it's not potato saladSubmitted by: MOMOFCHANCE
IntroductionGotta love hungry girl! Gotta love hungry girl!
1 large head cauliflower, roughly chopped
6 hard boiled egg whites, chilled and chopped
1/2 envelope dry ranch dressing/dip mix
1 1/2 C. light mayonnaise (I used Kraft Olive Oil)
1/2 C. light sour cream
3 Tbsp Hellmann's/Best Foods Dijonnaise (omitted in calorie count- I'm allergic to mustard)
2 Tbsp fat free non-dairy liquid creamer
1 C. diced red onion
2 celery stalks, diced
1/4 C. chopped chives
3 Tbsp seasoned rice vinegar
2 Tbsp chopped dill
2 Tbsp chopped parsley
1/4 tsp salt
Optional garnish: paprika
**Recipe calls for fat-free. My household won't eat the fat-free so I used light instead. Calorie count with fat-free would be approx 100 cals lower).
**Calls for Hellmans or Best Foods Dijonnaise, but I am allergic to mustard so you must add this to the calorie count.
Meanwhile, in a medium bowl, stir together ranch mix, mayo, sour cream, Dijonnaise and salt. Set aside.
Once bowl is cool enough to handle, drain any excess water from cauliflower. Lightly mash 2 cups of cauliflower (set the rest aside), and then place mashed cauliflower in a blender. Add creamer and puree or pulse until blended. Don't worry isn't completely smooth. Pour mayo mixture into the blender, and mix until blended and creamy.
Chop remaining cauliflower into small, 1/2-inch pieces. Place cauliflower in a large bowl, and add onion, celery and vinegar. Toss well and let sit for 5 mins.
Pour blender mixture over the vegetables and mix well. Add chopped egg shites, chives, dill and parsley. Stir lightly.
Chill for several hours before serving. Sprinkle paprika, if you like. Mmmmm!
*Note- this is better the next day! Yummy!
Number of Servings: 10
Recipe submitted by SparkPeople user MOMOFCHANCE.