Thursday, April 1, 2010

Faux Potato Salad

4 eggs
2 bags(1 lb each) frozen cauliflower florets
1 bag (10 oz frozen peas & carrots
1¾ cups reduced-fat mayonnaise or salad dressing
1 tsp granulated sugar
1 tsp salt
¼ tsp pepper
¼ tsp paprika
1 Tbs cider vinegar
1 tsp yellow mustard
1 cup chopped celery (2½ stalks)
2/3 cup chopped onion (about 1 medium)

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.

High Altitude (3500-6500 ft): In step 1, after heating water with eggs to boiling, boil gently 5 minutes. Remove from heat; cover and let stand 15 minutes.

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