Creamy Cauliflower Salad

Creamy Cauliflower Salad

69 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
BOOKCHICKADEE
Recipe by  BOOKCHICKADEE

“This cauliflower, tossed in a sweet and slightly sour dressing with lots of other goodies, is sure to be a crowd pleaser!”

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Ingredients

Adjust Servings

Original recipe yields 4 - 6 servings

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Directions

  1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
  2. Toss cauliflower florets, tomatoes, bacon bits, cheese, and eggs together in a bowl.
  3. In a separate bowl, dissolve sugar into vinegar and lemon. Whisk in mayonnaise until thoroughly combined.
  4. Pour dressing over salad, and toss gently to coat. Cover and refrigerate until well-chilled. Toss again gently, and serve.

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Reviews (69)

Rate This Recipe
Sarah Jo
25

Sarah Jo

I made this a little lighter by using a third cup of reduced fat mayonnaise, reduced fat sour cream and nonfat greek yogurt. I did add some fresh ground pepper. This is a great salad but I think it could be fantastic with some spices thrown in. It was a little bland. Next time, I'll add in a couple tablespoons of homemade dry ranch dressing mix.

cookin'mama
23

cookin'mama

This got rave reviews from lunch guests, with everyone clamoring for the recipe. I cut back on the sugar in the dressing, and splenda could be used to make this a low carbers "mock potato salad". Delicious!

CORBAC
17

CORBAC

This is one of the most flavorful salads I have ever had. I used Miracle whip and decreased sugar to 1/4 cup. I have to be careful or could eat it all myself.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 408 cal
  • 20%
  • Fat
  • 34.6 g
  • 53%
  • Carbs
  • 18.5 g
  • 6%
  • Protein
  • 8.4 g
  • 17%
  • Cholesterol
  • 128 mg
  • 43%
  • Sodium
  • 415 mg
  • 17%

Based on a 2,000 calorie diet

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Cauliflower and Egg Salad

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