Cauliflower Salad with Herbs
You’ve likely had cauliflower bits as a carb-conscious sub for rice. Now the mild crucifer replaces spuds for a lighter take on potato salad. Turn this into a light meal by upping the egg amount to a whole egg per person.
Serves 8 (serving size: about 1/2 cup salad and 1 egg half)
Ingredients
1 (1 1/2-lb.) head cauliflower, cut into florets
1 tablespoon apple cider vinegar
1 teaspoon grainy mustard
1/2 teaspoon black pepper
3/8 teaspoon kosher salt
2 tablespoons olive oil
4 large eggs
3 tablespoons finely chopped cornichons (about 8 cornichons) or pickles
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
Nutritional Information
Calories 90
Fat 6 g
Satfat 1 g
Unsatfat 4 g
Protein 5 g
Carbohydrate 5 g
Fiber 2 g
Sugars 2 g
Added sugars 0 g
Sodium 224 mg
Calcium 4 % DV
Potassium 9 % DV
July 2018
