Faux-Tato Salad
~ Sue, Tina & Stacy~
~ Sue, Tina & Stacy~
Ingredients
1-2 large heads cauliflower, roughly chopped
6 hard boiled egg whites, chilled and chopped
½ envelope ranch dressing/dip mix
1 ½ cups mayonnaise
½ cup sour cream
3 tbsp dijonnaise
2 tbsp non-dairy liquid creamer (Coffeemate)
1 cup diced red onion
2 celery stalks, diced
¼ cup chives, chopped
3 tbsp rice vinegar
2 tbsp dill, chopped
2 tbsp parsley, chopped
1/3 tsp salt
Paprika, optional for garnishing
Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave for 6 - 8 minutes or 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 in. Chill for several hours. If you like, sprinkle with paprika just before serving. Fix the day before for an even better flavor.
6 hard boiled egg whites, chilled and chopped
½ envelope ranch dressing/dip mix
1 ½ cups mayonnaise
½ cup sour cream
3 tbsp dijonnaise
2 tbsp non-dairy liquid creamer (Coffeemate)
1 cup diced red onion
2 celery stalks, diced
¼ cup chives, chopped
3 tbsp rice vinegar
2 tbsp dill, chopped
2 tbsp parsley, chopped
1/3 tsp salt
Paprika, optional for garnishing
Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave for 6 - 8 minutes or 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 in. Chill for several hours. If you like, sprinkle with paprika just before serving. Fix the day before for an even better flavor.
2 comments:
Wow! You guys look great! This is the first time I'm seeing this blog and, may I say, I am very excited about it. I love to cook, I love to try new recipes, and I love to feed healthy things to my family. So it looks like this is my new favorite blog.
Samantha
I am so excited to find this site! I am a 4 week out bariatric patient who had complications and remained in the hospital for 2 weeks. I have spent the last 2 weeks still having to be pretty immobile. I was getting kind of bored and worried about future eating and to be quite honest I was a bit depressed over the few choices that I currently have. You have given me hope and I can't wait to get all my drain tubes and lines out so I can try some of these great looking recipes. I love to cook! Thanks and please keep it up.
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