Cauliflower "Potato" Salad
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
-1 head cauliflower, cut into florets-1/2 cup sliced scallions, including the green-3 celery ribs, chopped fine, inclueding some inner leaves-1/2 green bell pepper, chopped fine-1/4 cup chopped parsley-3 hard boiled eggs, chopped-salt & pepper to taste-3/4 teaspoon celery seed-paprika to garnishDressing:-2 teaspoons dry mustard-2 tablespoons cider vinegar-1 cup mayonnaise
-Steam the cauliflower florets until crispy tender, but not soft. set aside to cool.
-Put the scallions, celery, bell pepper & parsley in a large salad bowel. Add salt & pepper.
-To make the dressing, mix the mustard, vinegar & mayonnaise in a small bowel until smooth.
-When the cauliflower is cool, chop & add to the vegetables & celery seeds, add the dressing & eggs & mix well.
-Sprinkle paprika on top & cover with plastic wrap. Let sit in refrigerator for at least 2 hours for flavors to develop.
Number of Servings: 6
Recipe submitted by SparkPeople user KEN1939.
-Put the scallions, celery, bell pepper & parsley in a large salad bowel. Add salt & pepper.
-To make the dressing, mix the mustard, vinegar & mayonnaise in a small bowel until smooth.
-When the cauliflower is cool, chop & add to the vegetables & celery seeds, add the dressing & eggs & mix well.
-Sprinkle paprika on top & cover with plastic wrap. Let sit in refrigerator for at least 2 hours for flavors to develop.
Number of Servings: 6
Recipe submitted by SparkPeople user KEN1939.
Nutritional Info Amount Per Serving
- Calories: 312.5
- Total Fat: 29.5 g
- Cholesterol: 116.4 mg
- Sodium: 364.3 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 3.3 g
- Protein: 5.8 g
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