49
CAULiFLOWER SALAD
Boost your immune system and lower your choles-
terol at your next cook-out when you substitute
traditional potato salad with this heart-healthy
cauliflower salad!
Serves:
16
Serving Size:
5 ounces
Prep Time:
30 minutes
Inactive:
0 minutes
Cook:
20 minutes
TOTAL:
50 minutes
INGREDIENTS:
• 2 heads cauliflower, chopped
• 10 eggs, hard boiled and diced
• 6 pickles, chopped
• 6 stalks celery, chopped
• ¼-cup onion, chopped
• 6 ounces black olives, sliced
• 1 cup light mayonnaise
• ¼-cup pickle juice
• 1 tablespoon mustard
• ½-teaspoon salt
• 1 teaspoon ground pepper
• 2 teaspoons onion powder
• ½-teaspoon paprika
INSTRUCTIONS:
Sauce:
Mix mayonnaise, pickle juice, mustard, salt, ground pepper, onion powder and paprika.
Chop cauliflower and boil for 18 to 20 minutes and drain thoroughly. Hard boil 10 eggs and dice.
Add cauliflower, pickles, celery, onion, olives and eggs to large bowl. Mix in sauce half at a time
until desired consistency.
NUTRITIONAL VALUE:
Calories: 161
Sodium: 452 mg
Fat: 8 g
Carbohydrates: 9 g
Protein: 6 g
Sugars: 3 g
Tiffany from Store 6609
in Chico, CA
per serving
161
CALORIES
SIDES
