Cauliflower Salad

I really love potato salad, but potato salad is higher in carbs. How I miss potatoes, but alas ... I found another substitute. Cauliflower is an awesome alternative to potatoes and it is much lower in carbs. Cut up some florets and you are golden.

Now for the mayo? I got a substitute for you too! Plain low fat Greek yogurt! You can still have that creamy goodness of potato salad without adding only 1 or 2 tbsp of light mayo because yogurt counts as part of your Lean rather than a Healthy Fat. Add a little bit of Dijon mustard, pickles, salt, pepper, paprika, hard boiled eggs and you got a wonderful faux potato salad. The entire recipe is 1 Lean and Green but I like to split it into 3 equal portions. I mean I love potato salad, but not enough to have a big bowl as my entire meal. If you divide it into 3 portions, then you will have 1/3 Lean, 1 Green, 1 Condiment and 1/3 Snack. You would still need 2/3 Lean such as 4 oz of chicken or 4.6 oz of tilapia. Here is a chart that will help you determine how much 2/3 Lean would be:

I have this printed and posted on my fridge!

Cook your cauliflower in boiling water. I used frozen cauliflower and followed the directions on the back of the package.

Drain the cauliflower and pat dry. Cut the cauliflower into small florets or chunks. Place in a medium sized bowl.

Add two chopped pickle spears which you must deduct from your Snack for the day.

Add chopped hard boiled eggs to the mixture. You can always buy the eggs already hard boiled at the grocery store if you want to save time.

Combine the yogurt with Dijon mustard, paprika, salt and pepper in a small bowl. Then add it to the cauliflower mixture. Toss until combined.

Great for those hot BBQ grilling parties!

Cauliflower Salad

1 1/2 cups or 9.5 oz cauliflower, cooked from frozen (3 Greens)*
2 cooked hard boiled eggs, peeled and chopped (2/3 Lean)
1/2 cup 2% plain Greek yogurt (1/3 Lean)
2 tsp Dijon mustard (2 Condiments)
1/8 tsp salt (1/2 Condiment)
1/8 tsp fresh black pepper (1/4 Condiment)
1/8 tsp paprika (1/4 Condiment)
2 pickle spears, chopped (1 Snack)

Chop cooked cauliflower into small florets. Place in a medium sized bowl.
Add eggs and pickles.

In another small bowl, combine yogurt, dijon mustard, salt, pepper and paprika.
Add to the cauliflower mixture and toss to coat.
Refrigerate until serving.

Makes 1 Serving
Each serving provides
1 Lean, 3 Greens, 3 Condiments and 1 Optional Snack

* If you would like to add celery, decrease the cauliflower to 1 1/4 cups and add 1/4 cup chopped celery.

You can also divide this salad into 3 equal portions as
1/3 Lean, 1 Green, 1 Condiment and 1/3 Optional Snack

or in 2 equal portions as
1/2 Lean, 1 1/2 Greens, 1 1/2 Condiments, and 1/2 Optional Snack

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