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Nutrition Facts
Serving Size 160 g
(Approx. 6 Servings)
Amount Per Serving
Calories 110 Calories From Fat 60
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 190 mg 8%
Total Carbohydrate 8 g 3%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 7 g
Vitamin A 4% • Iron 6%
Vitamin C 80% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Cauliflower Potato Salad

Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 large head of caulfower, trimmed and cut into bite sized peices
3 large eggs, hardboiled, peeled and chopped
1/4 cup(s) low fat sour cream
1/4 cup(s) non-fat Greek yogurt
2 Tbsp mayonnaise
1 Tbsp dill pickle juice
2 Tbsp dill pickle, diced
1/4 cup(s) green onion, chopped
1/2 Tsp dried dill
1 Tbsp Dijon mustard
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Instructions

1
Bring a large pot of water to boil on stove then add in cauliflower, boil until tender then strain. Set aside.
2
Combine all other ingredients into a large bowl and mix well to make dressing. Add in cauliflower and toss to coat.
3
Cover and chill for at least 1 hour before serving.

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