Hungry Girl's No Potato Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This no-potato salad is really great, but I definitely suggest that you let it sit overnight. It tastes A LOT better. Ingredients:
1 large head cauliflower, roughly chopped |
6 hard-boiled egg whites, chilled and chopped |
0.5 (1 ounce) envelope ranch dressing or 0.5 (1 ounce) envelope dip mix |
1 1/2 cups fat-free mayonnaise |
1/2 cup nonfat sour cream |
3 tablespoons hellmann's dijonnaise mustard |
2 tablespoons fat-free non-dairy liquid coffee creamer (like the one by coffee-mate) |
1 cup diced red onion |
2 celery ribs, diced |
1/4 cup chopped chives |
3 tablespoons seasoned rice vinegar |
2 tablespoons chopped dill |
2 tablespoons chopped parsley |
1/4 teaspoon salt |
paprika |
Directions:
1. Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave for 6 - 8 minutes (until cauliflower is soft). Meanwhile, in a medium bowl, mix together the ranch mix, mayo, sour cream, Dijonnaise and salt. Set aside. Once cool enough to handle, drain any excess water from the cooked cauliflower. Lightly mash just 2 cups of the cauliflower, and then place in a blender. Add creamer and puree or pulse until blended. (Don't worry if it isn't completely smooth.) Pour mayo mixture into the blender and mix until blended and creamy. Chop the rest of the cauliflower into small half-inch pieces. Place these cauliflower pieces in a large bowl, and add the onion, celery and vinegar. Toss and let sit for 5 minutes. Pour the blender mixture over the vegetables and mix well. Add the chopped egg whites, chives, dill and parsley, and fold them inches Chill for several hours. If you like, sprinkle with paprika just before serving.
|
|