Cauliflower Salad

By MJH

Ingredients

• 4 eggs
• 2 bags (1 lb each) frozen cauliflower florets
• 1 bag (10 oz) Cascadian Farm® organic frozen peas & carrots
• 1 3/4 cups reduced-fat mayonnaise or salad dressing
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1 tablespoon cider vinegar
• 1 teaspoon yellow mustard
• 1 cup chopped celery (2 1/2 stalks)
• 2/3 cup chopped onion (about 1 medium)

Details

Preparation time 40mins
Cooking time 125mins
Adapted from pillsbury.com

Preparation

Step 1

In 2-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch.

Cover; heat to boiling.

Remove from heat; let stand covered 15 minutes.

Drain eggs.

Immediately run cold water over eggs until completely cooled.

Peel and chop eggs.

Meanwhile, in large (4-quart) microwavable bowl, place frozen cauliflower and frozen peas and carrots; cover with microwavable waxed paper.

Microwave on High 20 to 25 minutes, stirring once halfway through microwaving.

Drain vegetables in colander; rinse with cold water to cool.

Place colander over same large bowl; refrigerate at least 30 minutes or until cooled.

In small bowl, mix mayonnaise, sugar, salt, pepper, 1/8 teaspoon of the paprika, the vinegar and mustard; set aside.

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 to resemble chopped potatoes.

Place cauliflower, peas and carrots in same bowl.

Add celery, onion and chopped eggs.

Pour mayonnaise mixture over salad; stir until vegetables and eggs are well coated.

Sprinkle remaining 1/8 teaspoon paprika over salad.

If desired, cover and refrigerate at least 1 hour or until well chilled before serving.