Cauliflower Salad
Marty Martindale

(Note:  Cooked cauliflower may be substituted for cooked potatoes in any potato salad recipe for a great taste and less calories.)

cauliflowerChop about 3 or four cups cooked cauliflower into medium pieces.

Add one cup chopped celery

Add one-half cup chopped onion

Sprinkle with favorite herb

Add one cup plain, low or no-fat, Greek Yogurt

Add two tablespoons of mayonnaise

Add one tablespoon vinegar or lemon juice

Mix all until well-combined. Chill for at least two hours and serve.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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