FAUX POTATO SALAD

1 medium head of cauliflower, broken into florets

1 medium carrot, chopped

2 hard boiled eggs, chopped

4 green onions, chopped

1 celery rib, chopped

1/4 cup pitted green olives, cut in half lengthwise

1/4 cup thinly sliced radishes

1/4 cup chopped dill pickle

3/4 cup fat-free or olive oil mayonnaise

1 tbsp Dijon mustard

1/4 tsp salt

1/8 tsp pepper

In a large saucepan, bring 1-inch of water to a boil. Add cauliflower florets, cook, covered, 5-8 minutes or until tender. Drain and rinse in cold water. Pat dry and place in a large bowl. Add carrot, eggs, onions, celery, olives radishes and pickle.

In a small bowl, combine the remaining ingredients. Add to the cauliflower mixture and toss to coat. Refrigerate until serving time.

Yield: 8 servings Per serving: 61 calories, 2g fat (trace of sat fat),54 mg cholesteral, 375 mg sodium (reduce by omitting salt), 7g carbs, 3g fiber, 3g protein

TOH 2018