Cauliflower 'Potato' Salad
25Prep Time Minutes
25Total Time Minutes
7Number of Ingredients
4 cups fresh cauliflower florets
3/4 cup Alexia® Parmesan Peas
2 hard-cooked egg, peeled, chopped
1/3 cup finely chopped celery
1/2 cup plain 2% Greek-style yogurt
2 teaspoons Gulden's® Spicy Brown Mustard
1/2 teaspoon fresh chopped dill weed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
|% Daily Value|
|Total Fat||2 g||4%|
|Saturated Fat||1 g||3%|
|Dietary Fiber||2 g||8%|
|Vitamin C||22 mg||37%|
|Vitamin A||160 iu||3%|
Place cauliflower in large microwave-safe bowl; cover. Microwave on HIGH 3 minutes. Add peas; cover and microwave 2 minutes more or until cauliflower is tender and peas are thawed. Cool slightly. Add eggs and celery to bowl.
Stir together remaining ingredients in small bowl. Add to vegetable mixture; stir gently until blended. Serve immediately or refrigerate before serving.
If Alexia® Parmesan Peas are unavailable in your area, substitute 3/4 cup frozen Alexia® Organic Green Peas and 1/4 cup grated Parmesan cheese. Proceed with recipe as directed.
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