INGREDIENTS:
- 1 head cauliflower, rinsed, trimmed and cut into small florets
- 3/4 cup mayonnaise (regular, or lite)
- 1/4 cup Miracle Whip salad dressing (regular, or lite)
- 1 tablespoon Dijon mustard OR regular yellow mustard for a bit less bite.
- 1 teaspoon salt
- Ground black pepper to taste
- 3 hard-boiled eggs, chopped
- 1/2 onion, finely chopped
- 2 stalks of celery, finely chopped
- 3/4 cup frozen small green peas, thawed, but not cooked
- 1/4 cup dill pickles, finely chopped (1/4" pieces)
- 3 slices crisply cooked and crumbled bacon, (optional) Use turkey bacon for less fat.
- 1/4 to 1/3 cup small cubes of cheddar cheese (optional)
- Rinse and trim cauliflower head, then divide florets into 'bite-sized' clumps. Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just barely fork tender, about 7-8 minutes(?). Drain and rinse with cold water to stop cooking process. Cool slightly.
- Boil eggs, then cool.
- In a large bowl, whisk together mayonnaise, Miracle Whip salad dressing, mustard, salt, and pepper.
- Add the boiled/chopped eggs, onion, peas, dill pickles, bacon pieces (optional), and/or cubed cheese (optional). Blend well.
- Add the cooked cauliflower florets, and stir gently until they are coated well.
- Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavors mix/blend.
No comments:
Post a Comment