You Won’t Know It’s Not Potato/Cauliflower Salad |
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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 16 |
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From Pillsbury You just might be fooled by the cauliflower sneaking into the veggie-packed salad in place of potatoes! Ingredients:
4 eggs |
1 lb frozen cauliflower floret |
10 ounces frozen peas and carrots |
1 3/4 cups reduced-fat mayonnaise or 1 3/4 cups salad dressing |
1 teaspoon granulated sugar |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon paprika |
1 tablespoon cider vinegar |
1 teaspoon yellow mustard |
1 cup celery, chopped (2 1/2 stalks) |
2/3 cup onion, chopped (about 1 medium) |
Directions:
1. In 2-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain eggs. Immediately run cold water over eggs until completely cooled. Peel and chop eggs.
2. Meanwhile, in large (4-quart) microwavable bowl, place frozen cauliflower and frozen peas and carrots; cover with microwavable waxed paper. Microwave on High 20 to 25 minutes, stirring once halfway through microwaving. Drain vegetables in colander; rinse with cold water to cool. Place colander over same large bowl; refrigerate at least 30 minutes or until cooled.
3. In small bowl, mix mayonnaise, sugar, salt, pepper, 1/8 teaspoon of the paprika, the vinegar and mustard; set aside.
4. Remove vegetables from refrigerator; discard any liquid in bowl. Pat drained vegetables dry with paper towels; chop any large cauliflower pieces into 3/4-inch chunks to resemble chopped potatoes. Place cauliflower, peas and carrots in same bowl. Add celery, onion and chopped eggs.
5. Remove vegetables from refrigerator; discard any liquid in bowl. Pat drained vegetables dry with paper towels; chop any large cauliflower pieces into 3/4-inch chunks to resemble chopped potatoes. Place cauliflower, peas and carrots in same bowl. Add celery, onion and chopped eggs.
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