Faux Tato Salad
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 91.9
- Total Fat: 3.0 g
- Cholesterol: 53.1 mg
- Sodium: 389.7 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 3.9 g
- Protein: 4.6 g
View full nutritional breakdown of Faux Tato Salad calories by ingredient
Introduction
I took my personal calorie laden Picnic potato salad and made a few changes to really lighten it up. I took my personal calorie laden Picnic potato salad and made a few changes to really lighten it up.Number of Servings: 14
Ingredients
-
2 head, large (6-7" dia) Cauliflower, raw
2 cup, chopped Onions, raw
6 stalk, large (11"-12" long) Celery, raw
4 large Hard Boiled Egg
1 Cup Pickle Relish - Sweet, Sugar Free- Mt. Olive
1/4 cup Gulden's Brown and Spicy Mustard
1 Cup Hellmann's Low Fat Mayonnaise Dressing (bright Green Lid)
1 tbsp Bragg Apple Vinegar
Salt and Pepper to taste.
Tips
Since Cups, tsp, tbls are very general I normally weight out each ingredient. I have converted the grams and ounces to standard cups
Directions
Take the cauliflower heads and remove the leaves and brown spots and discard them. Remove the florets from the head and reserve the stalk,
Take the florets and remove the stems and allow the florets to fall into pieces.
cut your cauliflower stalks into about one inch pieces and add the pieces and stems from the florets and steam until well done. Set aside to cool.
Steam the florets until fork tender but still firm. Set aside to cool
Chop your eggs to the size you prefer
Dice your Celery and onions to about the same size then
In a blender or food processor take your cauliflower stalks and stems that you steamed earlier along with the mustard, mayo and Vinegar and process them until smooth.
In a large bowl add the mixture along with the eggs, onions, celery and pickle relish then fold together until well mixed.
At this point taste your mixture and add salt and pepper to taste.
Gently fold the mixture into your cauliflower until the florets are well covered .
Cover and refrigerate until well chilled.
Note: The first time I made this I used pickle relish but as I prefer to be able to tell what I am eating the second time I used Mt Olive No Sugar added sweet pickles that I chopped and added some of the pickle juice to the mixture.
You and also use just yellow mustard if you wish
Serving Size: makes 14 approx 8 oz each
Number of Servings: 14
Recipe submitted by SparkPeople user QUESSA.
Take the florets and remove the stems and allow the florets to fall into pieces.
cut your cauliflower stalks into about one inch pieces and add the pieces and stems from the florets and steam until well done. Set aside to cool.
Steam the florets until fork tender but still firm. Set aside to cool
Chop your eggs to the size you prefer
Dice your Celery and onions to about the same size then
In a blender or food processor take your cauliflower stalks and stems that you steamed earlier along with the mustard, mayo and Vinegar and process them until smooth.
In a large bowl add the mixture along with the eggs, onions, celery and pickle relish then fold together until well mixed.
At this point taste your mixture and add salt and pepper to taste.
Gently fold the mixture into your cauliflower until the florets are well covered .
Cover and refrigerate until well chilled.
Note: The first time I made this I used pickle relish but as I prefer to be able to tell what I am eating the second time I used Mt Olive No Sugar added sweet pickles that I chopped and added some of the pickle juice to the mixture.
You and also use just yellow mustard if you wish
Serving Size: makes 14 approx 8 oz each
Number of Servings: 14
Recipe submitted by SparkPeople user QUESSA.