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Category: Salads
Prep Time: Cook Time: Total Time:
Makes 6 to 8 servings.
4 hard cooked eggs, chopped
2 lb. frozen cauliflower florets
1 1/2 c. frozen peas & carrots
1 3/4 c. mayonnaise
1 tsp. granulated sugar
salt and pepper
1/4 tsp. paprika
1 T. cider vinegar
1 tsp. prepared yellow mustard
1 cup chopped celery
1 onion, chopped
In large (4-quart) microwavable bowl, place frozen cauliflower and frozen peas and carrots; cover and cook on High 20 to 25 minutes, stirring once at 10 minutes.
Drain vegetables in colander and 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 and sugar; season with salt, pepper and paprika to taste.
Add vinegar and mustard; set aside.
Remove vegetables from refrigerator; discard any liquid in bowl.
Pat drained vegetables dry with paper towels; chop any larger cauliflower pieces into 3/4-inch chunks.
Combine cauliflower, peas and carrots with celery, onion and chopped eggs.
Pour mayonnaise mixture over salad; stir until vegetables and eggs are well coated; sprinkle with additional paprika.
Cover and refrigerate at least 1 hour, or until well chilled, before serving.
SALAD - POTATO - NOT!!!
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Category: Salads
Prep Time: Cook Time: Total Time:
Makes 6 to 8 servings.
4 hard cooked eggs, chopped
2 lb. frozen cauliflower florets
1 1/2 c. frozen peas & carrots
1 3/4 c. mayonnaise
1 tsp. granulated sugar
salt and pepper
1/4 tsp. paprika
1 T. cider vinegar
1 tsp. prepared yellow mustard
1 cup chopped celery
1 onion, chopped
In large (4-quart) microwavable bowl, place frozen cauliflower and frozen peas and carrots; cover and cook on High 20 to 25 minutes, stirring once at 10 minutes.
Drain vegetables in colander and 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 and sugar; season with salt, pepper and paprika to taste.
Add vinegar and mustard; set aside.
Remove vegetables from refrigerator; discard any liquid in bowl.
Pat drained vegetables dry with paper towels; chop any larger cauliflower pieces into 3/4-inch chunks.
Combine cauliflower, peas and carrots with celery, onion and chopped eggs.
Pour mayonnaise mixture over salad; stir until vegetables and eggs are well coated; sprinkle with additional paprika.
Cover and refrigerate at least 1 hour, or until well chilled, before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.