CAULIFLOWER SALAD

1 head cauliflower, cut into florets

1/4 cup low-fat plain yogurt (Note, I use Greek yogurt as it has less sugar)
1/4 cup fat-free mayonnaise (Note, I only use olive oil mayonnaise)
2 teaspoons yellow mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen peas, thawed
1 cup sliced celery
1/4 cup chopped onion
1/4 cup reduced-fat shredded Cheddar cheese
2 tablespoons bacon bits


In a large pot of boiling water, cook cauliflower 8 to 10 minutes, or until fork-tender. Drain and let cool.

In a large bowl, whisk yogurt, mayonnaise, mustard, salt, and pepper. Add cauliflower and remaining ingredients to dressing; mix well. Cover and refrigerate until ready to serve.

Yield: 8 servings

Per serving:  60 calories, 1.3 g fat, 8.6 g carbs, 2.8 g fiber, 4.6 g protein

Source: Mr. Food's Everyday Diabetic Recipes