| Salads: NOT POTATO SALAD - Thanks Linda EM from Staff Site! | |
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It was in our newspaper a couple of weeks ago and it is AWESOME!!!! NOW NOTE: it is not a WW recipe so handle as you wish. I would prefer to use a little less mayo when I make it next time. I also used a little cayenne pepper in place of the paprika for a little "zip". 4 hard cooked eggs 2 (1lb) pkgs frozen cauliflower florets 1 (10 oz) pkg frozen peas & carrots 1 3/4 cups reduced fat mayonnaise 1 tsp sugar 1 tsp salt 1/4 tsp pepper 1/4 tsp paprika 1 TBSP cider vinegar 1 tsp yellow mustard 1 cup sliced celery 2/3 cup minced onion Makes 12 servings I guess a 1/2 cup per serving. It is on the line between 2 & 3 points per serving. Chop eggs; set aside. In a large bowl, microwave cauliflower, peas & carrots according to directions. Drain in colander; rinse with cold water. Place colander in a bowl and cool in refrigerator for about 30 minutes. In a small bowl, mix mayonnaise, sugar, salt, pepper, 1/8 tsp paprika, vinegar & mustard; set aside. Remove vegetables from refrigerator, discard any liquid in bowl. Pat drained vegetables dry with a paper towel; chop any large pieces of cauliflower into 3/4 inch chunks. Place vegetables in same bowl. Add celery, onions, & eggs. Pour mayonnaise mixture over salad; stir until vegetables & eggs are well coated. Sprinkle with remaining paprika. Chill before serving. Per Serving: 125 calories, 7 grams fat, 3 grams fiber, 5 grams protein. cblessum on 5/22/2008 |
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