COLD CAULIFLOWER SALAD RECIPE RECIPES

CAULIFLOWER SALAD RECIPE | ALLRECIPES

Cauliflower Salad Recipe | Allrecipes image

I came up with this one summer when I was on a low carb diet, it is similar to a potato salad but made without the potato.

Provided by Debbie Lopez

Categories Salad Vegetable Salad Recipes Cauliflower

Total Time 2 hours 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 head cauliflower, trimmed and cut into bite-size florets
¾ cup mayonnaise
1 tablespoon mustard
1 teaspoon salt
ground black pepper to taste
3 hard boiled eggs, chopped
1 onion, chopped
¾ cup frozen green peas, thawed
¼ cup dill pickles, chopped
3 slices crisply cooked bacon, crumbled

Steps:

Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly.
In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.

Nutrition Facts : Calories 290.1 calories, CarbohydrateContent 12.8 g, CholesterolContent 103.4 mg, FatContent 24.6 g, FiberContent 4 g, ProteinContent 6.9 g, SaturatedFatContent 4.1 g, SodiumContent 742.2 mg, SugarContent 5.5 g

CHILLED CAULIFLOWER SALAD RECIPE: HOW TO MAKE IT

Chilled Cauliflower Salad Recipe: How to Make It image

Reduced-fat Italian salad dressing is the minute-saving marinade in Dorothy Acker's cold vegetable medley. "I've made this easy salad for the past 40 years and it's still a family favorite," says the Fort Wayne, Indiana reader. You can also use fresh green beans instead of frozen.

Provided by Taste of Home

Categories Lunch

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 13 servings.

Number Of Ingredients 7

Ingredients

1 medium head cauliflower, broken into florets and sliced
1 package (16 ounces) frozen French-style green beans, thawed
1/2 pound fresh mushrooms, sliced
1 large red onion, sliced and separated into rings
1 teaspoon dried basil
1 teaspoon dried oregano
1 bottle (8 ounces) reduced-fat Italian salad dressing

Steps:

In a large bowl, combine the first six ingredients. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 58 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 144mg sodium, CarbohydrateContent 7g carbohydrate (0 sugars, FiberContent 2g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 vegetable

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CHILLED CAULIFLOWER SALAD RECIPE: HOW TO MAKE IT

Reduced-fat Italian salad dressing is the minute-saving marinade in Dorothy Acker's cold vegetable medley. "I've made this easy salad for the past 40 years and it's still a family favorite," says the Fort Wayne, Indiana reader. You can also use fresh green beans instead of frozen.
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Category Lunch
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In a large bowl, combine the first six ingredients. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours before serving.

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