Faux Potato Salad (Cauliflower)

Ingredients

• 1 medium head cauliflower, broken into florets
• 1 medium carrot, chopped
• 2 hard-boiled large eggs, chopped
• 4 green onions, chopped
• 1 celery rib, chopped
• 1/4 cup pitted green olives, halved lengthwise
• 1/4 cup thinly sliced radishes
• 1/4 cup chopped dill pickle
• 1/4 cup fat-free mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Directions

• In a large saucepan, bring 1 in. of water to a boil. Add cauliflower florets; cook, covered, 4-7 minutes or until crisp-tender. Drain and rinse in cold water. Pat dry and place in a large bowl. Add carrot, eggs, green onions, celery, olives, radishes and pickle.
• In a small bowl, mix the remaining ingredients. Add to cauliflower mixture; toss to coat. Refrigerate until serving.

Nutrition Facts

3/4 cup: 61 calories, 2g fat (0 saturated fat), 54mg cholesterol, 375mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

Originally published as Cauliflower "Potato" Salad in Taste of Home June/July 2013