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Egg Cauliflower Salad Recipe

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For a crunchy alternative to potato salad, try this well-dressed medley of cauliflower, peppers and celery. "Add a half cup of shredded carrots and chopped broccoli as well as a cup of peas for a colorful presentation," recommends Victoria Zmarzley-Hahn of Northampton, Pennsylvania.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6 servings

Ingredients

  • 2 cups cauliflowerets
  • 4 hard-cooked eggs, chopped
  • 1/2 cup chopped celery
  • 1/4 cup each chopped onion, green pepper and sweet red pepper
  • 1/2 cup Miracle Whip
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper

Nutritional Facts

1 serving (1 cup) equals 201 calories, 18 g fat (3 g saturated fat), 148 mg cholesterol, 357 mg sodium, 4 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a serving bowl, combine the cauliflower, eggs, celery, onion and peppers. In a small bowl, combine the remaining ingredients. Add to cauliflower mixture and mix well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Yield: 6 servings.
Originally published as Egg Cauliflower Salad in Quick Cooking July/August 2003, p17

Nutritional Facts

1 serving (1 cup) equals 201 calories, 18 g fat (3 g saturated fat), 148 mg cholesterol, 357 mg sodium, 4 g carbohydrate, 1 g fiber, 5 g protein.

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