This hearty dish can be a main dish or a wonderful side dish. Perfect for summer picnics and family reunions!

Cauliflower Potato Salad

Makes 12 Serving

4 hard-cooked eggs

2 (1-pound) packages frozen cauliflower florets

1 (10-ounce) package frozen peas and carrots

1 3/4 cups reduced-fat mayonnaise

1 teaspoon sugar

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon paprika

1 tablespoon cider vinegar

1 teaspoon yellow mustard

1 cup sliced celery

2/3 cup minced onions

1. Chop eggs; set aside. In a large bowl, microwave cauliflower, peas, and carrots according to directions. Drain in colander: rinse with cold water.

2. Place colander in bowl and cool in refrigerator for at least 30 minutes. In a small bowl, mix mayonnaise, sugar, salt, pepper, 1/8 teaspoon paprika, vinegar, and mustard; set aside.

3. Remove vegetables from refrigerator; discard any liquid in bowl. Pat drained vegetables dry with paper towels; chop any large cauliflower pieces into 3/4-inch chunks.

4. Place vegetables in same bowl. Add celery, onion, and eggs.

5. Pour mayonnaise mixture over salad; stir until vegetables and eggs are well-coated. Sprinkle with remaining paprika; Chill before serving.

Calories: 125;

Protein: 5g;

Fat: 7g;

Saturated Fat: 1.7g;

Carbohydrates: 13g;

Cholesterol: 71 mg;

Sodium: 576mg;

Fiber: 3g;   

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