Cauliflower "Potato" Salad

Description

Contributed by Healthy Recipes for Diabetic Friends Y-Group

• Original recipe
• Yield: 6 Servings

Ingredients

• 1 head cauliflower, cut into florets
• ½ cup slices scallions, including the green
• 3 celery ribs, chopped fine, including some inner leaves
• ½ green bell pepper, chopped fine
• ¼ cup chopped parsley
• salt and pepper to taste
• 3 hard-cooked eggs, chopped
• ½ to 1 teaspoon celery seed
• paprika to garnish

Dressing

• 2 teaspoons dry mustard
• 2 tablespoons cider vinegar
• 1 cup mayonnaise

Directions

1. Steam the cauliflower florets until crispy tender but not soft.
2. Set aside to cool.
3. Put the scallions, celery, bell pepper, and parsley in a large salad bowl.
4. Add salt and pepper.
5. Make the dressing, mixing the mustard, vinegar and mayonnaise in a small bowl until smooth.
6. When cauliflower is cool, chop and add it to the vegetables and celery seeds and mix well.
7. Sprinkle paprika on top and cover with plastic wrap.
8. Let sit in the refrigerator for at least 2 hours for flavors to develop.

Nutritional information

• Protein: 3g | Carbohydrates: 4.8g | Fat: 32.1g