Categories: Lo Carb

Ingredients

• 4 hard boiled eggs, diced
• 2 bags (1 lb each) frozen cauliflower florets
• or 1 lg head cauliflower, cooked and lg. dice
• 1 bag (10 oz) frozen peas & carrots, cooked
• or 1 cup chopped carrots
• 1 3/4 cup reduced-fat mayonnaise or salad dressing
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1 tablespoon cider vinegar
• 1 teaspoon yellow mustard
• 1 cup chopped celery
• 2/3 cup chopped onion

Directions

1. In small bowl, mix mayonnaise, sugar, salt, pepper, 1/8 teaspoon of the paprika, the vinegar and mustard; set aside.

2. Chill vegetables. Place cauliflower, peas and carrots in same bowl. Add celery, onion and chopped eggs.

3. Pour mayonnaise mixture over salad; stir until vegetables and eggs are well coated. Sprinkle remaining 1/8 teaspoon paprika over salad.

4. If desired, cover and refrigerate at least 1 hour or until well chilled before serving.

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