Ingredients: |
Ingredients: 2 lb. cauliflower cut into smallish same-sized pieces
8 hard-boiled eggs, cooled and chopped
8 slices of bacon, cut into short strips and fried crisp
12 green olives, chopped very small
1 c+ shredded sharp cheddar or jalapeno Monterey Jack cheese
1/2 c+ sliced green onion
1/2 tsp onion powder
salt and freshly ground black pepper to taste
DRESSING:
1 c hellmen's mayo
2 tsp yellow mustard
1 tsp onion powder
salt & pepper to taste
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Directions: |
Directions:1. Cut up two lbs. of cauliflower into same sized pieces and steam 5-6 minutes.
2. Then drain the cauliflower into a colander placed in the sink and let it drain well (Don't rinse with cold water; you want it to continue to cook a little)
3. When you're ready to make the salad if the cauliflower isn't quite dry, spread it out on paper towels and blot dry.
4. While cauliflower cooks/drains, cook the bacon and drain on paper towels.
5. Make 8 hard boiled eggs, cool, peel, and chop into pieces. (you can chop 6 and save 2 eggs to slice for the top of the bowl.)
6. Slice green onion and get the sharp cheddar (or Jalapeno Monterey Jack cheese) ready.
7. Stir the mayo, yellow mustard, 1 tsp onion powder, salt, and pepper together to make the dressing.
8. Put the well-drained cauliflower into a bowl and top with the chopped hard-boiled eggs; then season with 1/2 tsp onion powder, salt, and lots of fresh-ground black pepper.
9. Add the dressing and combine gently with the cauliflower and eggs.
10. Then add the sliced green onion, crisp bacon, green olives, and cheese and gently stir into the salad until it's well combined.
11. Top with sliced egg and paprika |
This recipe for MOCK POTATO SALAD - Low carb is from