Deb's Cookbook
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Salads

Faux Potato Salad

Cauliflower stands in for potatoes here, tossed with chopped egg and pickle in a Greek yogurt and Dijon dressing.

Not this recipe — add a photo of yours.Photo: Henrique Félix (CC0, via Wikimedia Commons)

The entire dish counts as 1 Lean, 3 Greens, 3 Condiments and 1 Snack on the plan. Divided into 3 equal portions, each portion is about 1/3 Lean (need 2/3 Lean), 1 Green (need 2 Greens), 1 Condiment and 1/3 Snack.

Servings
3

Where this one came from

Nobody's written this one down yet.

Ingredients

  • 1 1/2 cups cauliflower, cooked (3 Greens)
  • 2 hard boiled eggs, cooked, peeled and chopped (2/3 Lean)
  • 1/2 cup 2% Greek plain yogurt (1/3 Lean)
  • 2 teaspoons Dijon mustard (2 Condiments)
  • 1/8 teaspoon salt (.5 Condiments)
  • Dash of pepper
  • 2 pickle spears, chopped (1 Snack)

Directions

  1. Chop cooked cauliflower into small florets. Place in a medium sized bowl.
  2. Add eggs and pickles.
  3. In another small bowl, combine yogurt, Dijon mustard, salt and pepper.
  4. Add to the cauliflower mixture and toss to coat.
  5. Refrigerate until serving.

Notes

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