- 8
- 1 mins
0/5
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Ingredients
- 4 eggs hard cooked
- 2 lb pkg frozen cauliflower florets
- 1 10 oz pkg Frozen peas & 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 celery sliced
- 2/3 cup minced onion
Preparation
Step 1
Chop eggs; set aside in a large bowl.
Microwave cauliflower & peas & carrots according to directions. Drain in colander. Rinse with cold water. Place colander in bowl & 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.
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. Place vegetables in same bowl. Add celery, onion & eggs. Pour mayonnaise mixture over salad; stir until vegetables and eggs are well coated. Sprinkle with remaining paprika. Chill before serving.