I Can’t Believe It’s Not Potato Salad
Source: Hungry Girl
Makes 10 servings
You wouldn’t believe this cauliflower salad passes for potato salad, but it really does! Actually, it’s better than potato salad.
1 large head of cauliflower, roughly chopped
6 hard-boiled egg whites, chilled and chopped
1/2 envelope of dry ranch dressing mix
1 1/2 cups fat-free sour cream
3 tablespoons Hellman’s Dijonnaise
2 tablespoon fat-free nn-dairy liquid creamer *
1 cup diced red onion
2 diced celery stalks
1/4 cup chopped chives
3 tablespoons seasoned rice vinegar
2 tablespoons chopped dill
2 tablespoons chopped parsley
1/4 teaspoon salt
Paprika, optional garnish
(* I didn’t have non-dairy creamer, so I just used milk.)
1. Place cauliflower in a large microwave-safe bowl, pour 1/3 cup water over. Cover and microwave for 6-8 minutes or until cauliflower is soft.
2. In a medium bowl, stir together ranch mix, may, sour cream, Dijonnaise and salt. Set aside.
3. When bowl is cool enough to handle, drain water from cauliflower. Lightly mash 2 cups of cauliflower and set the rest aside. Place mashed cauliflower in a blender, add creamer and puree until blended. (Does not have to be completely smooth) Pour may mixture into blender and mix until creamy.
4. Chop remaining cauliflower into small 1/2-inch pieces. Place in a large bown and add onion, celery and vinegar. Toss well and let rest for five minutes.
5. Pour blended mixture over vegetables and mix well. Add egg whites, chives, dill and parsley. Stir gently.
6. Chill for several hours before searving. Sprinkly with paprika if desired.
(Submitted by Tiffany)
