Saturday, September 13, 2008

Potato Salad with NO potatoes!

1 large head cauliflower, roughly chopped 
6 hard-boiled egg whites, chilled and chopped (or whole egg if you desire)
1/2 envelope ranch dressing/dip mix 
1 1/2 cups fat-free mayonnaise 
1/2 cup fat-free sour cream 
3 tbsp. Dijon Mustard/yellow mustard if you prefer
2 tbsp. fat-free half and half 
1 cup diced red onion or green onions
2 celery stalks, diced 
3 tbsp. apple cider vinegar
2 tbsp. chopped fresh dill
2 tbsp. sweet pickle relish (made with splenda) (optional)

 Steam on stove top or in microwave bags until cauliflower is soft.  In a medium bowl, mix together the ranch mix, mayo, sour cream, dijon mustard . 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 or food processor. 
Add half and half and puree or pulse until blended. (it may not be 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,  dill and fold  in. Chill for several hours. MAKES 10 SERVINGS

Serving Size: 2/3 cup (1/10th of recipe) 
Calories: 89 
Fat: 1.25g 
Sodium: 350mg 
Carbs: 16.5g 
Fiber: 2.5g 
Sugars: 7g 
Protein: 4.5g 



Anonymous said...

That sounds really interesting!! I don't like mayo - do you think I could use greek yogurt??

Hope you had a great weekend!

Jackie said...

Absolutely! Greek yogurt is my sour cream! Yum!