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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 133.2
  • Total Fat: 8.6 g
  • Cholesterol: 9.6 mg
  • Sodium: 667.3 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 4.2 g

View full nutritional breakdown of HG I Can't Believe It's Not Potato Salad calories by ingredient
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HG I Can't Believe It's Not Potato Salad

Submitted by: SSHIVY

Introduction

This recipe is from the Hungry Girl cookbook "200 Under 200", page 72. I made a few tweaks for my liking. I couldn't find Dijonnaise so I used 2 tbsp. Dijon mustard instead, I left out the onion, and I lowered the amount of dill, it was a little green for me! This recipe is from the Hungry Girl cookbook "200 Under 200", page 72. I made a few tweaks for my liking. I couldn't find Dijonnaise so I used 2 tbsp. Dijon mustard instead, I left out the onion, and I lowered the amount of dill, it was a little green for me!
Number of Servings: 10

Ingredients

    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. fat-free mayonnaise
    1/2 c. fat-free sour cream
    2 Tbsp. Dijon mustard
    2 Tbsp. fat-free non-dairy liquid creamer
    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

Directions

Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave for 6 to 8 minutes, until cauliflower is soft.

Meanwhile, in a medium bowl, stir together ranch mix, mayo, sour cream, Dijonnaise or Dijon mustard, and salt. Set aside.

Once bowl is cool enough to handle, drain any excess water from cauliflower. Lightly mash 2 cups of the cauliflower (set the rest aside), and then place mashed cauliflower in a blender. Add creamer and puree or pulse until blended. Don't worry if the puree isn't completely smooth. Pour mayo mixture into the blender, and mix until blended and creamy.

Chop remaining cauliflower into msall, 1/2-inch pieces. Place cauliflower in a large bowl, and add onion, celery, and vinegar. Toss well and let sit for 5 minutes.

Pour blender mixture over the vegetables and mix well. Add chopped egg whites, chives, dill, and parsley. Stir lightly.

Chill for several hours before serving. Sprinkle with paprika, if you like.



Number of Servings: 10

Recipe submitted by SparkPeople user SSHIVY.






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