Derry, my pleasure:
I can't believe it's not potato salad! (From Hungry Girl new recipe book):
Ingredients
1 large head cauliflower, roughly chopped
6 hard-boiled egg whites, chilled and chopped
1/2 envelope dry ranch dressing/dip mix
1 1/2 cups fat-free mayonnaise
1/2 cup sour cream
3 tablespoons Hellmann's/Best Foods Dijonnaise
2 tablespoons fat-free non-dairy liquid creamer
1 cup diced red onion
2 celery stalks, diced
1/4 cup chopped chives
3 tablespoons seasoned rice vinegar
2 tablespoons chopped dill
2 tablesppons chopped parsley
1/4 teaspoon salt
Optional garnish: papikra
Directions
Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave for 6 to 8 minutes, until cauliflower is soft.
Meanwhile, in a medium bowl, stir together ranch mis, mayo, sour cream, Dijonnaise, and salt. Set aside.
Once bowl is cool enough to handle, drain any excess water from cauliflower. Lightly mash 2 cups of the cauliflower (set the rest aside), and then place mashed cauliflower in a blender. Add creamer and puree or pulse until blended. Don't worry if the puree isn't completely smooth. Pous mayo mixture into the blender, and mis until blended and creamy.
Chop remaining cauliflower into small 1/2-inch pieces. Place cauliflower in a large bowl, and add onion, celery, and vinegar. Toss well and let sit for 5 minutes.
Pour blender mixture over the vegetables and mix well. Add chopped egg whites, chives, dill and parsley. Stir lightly.
Chill for several hours before serving. Sprinkle with paprika, if you like.
MAKES 10 SERVINGS
PER SERVING (2/3 cup): 97 calories, 1.25g fat, 729mg sodium, 17g carbs, 3g fiber, 8g sugars, 4.5g protein.
I haven't tried it, hope it's good.
Have a great night everyone, I'm exhausted since we spent all day at the zoo today.
