Egg Cauliflower Salad Recipe

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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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2 cups cauliflowerets
  • 4 hard-boiled large 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

Directions

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 cup: 201 calories, 18g fat (3g saturated fat), 148mg cholesterol, 357mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 5g protein.

  • 2 cups cauliflowerets
  • 4 hard-boiled large 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
  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

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