Cauliflower Salad


  • 1 medium head cauliflower, broken into florets
  • 2 medium carrots, chopped
  • 2 hard-boiled large eggs, chopped
  • 4 green onions, chopped
  • 1 celery rib, chopped
  • 1/4 cup pitted green olives, halved lengthwise
  • 1/4 cup thinly sliced radishes
  • 1/4 cup chopped dill pickle
  • 1/4 cup fat-free mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 sweet peppers, diced


  • In a large saucepan, bring 1 in. of water to a boil. Add cauliflower florets; cook, covered, 4-7 minutes or until crisp-tender.
  • Drain and rinse in cold water. Pat dry and place in a large bowl. Add carrot, eggs, green onions, celery, olives, radishes, sweet peppers and pickle. In a small bowl, mix the remaining ingredients.
  • Add to cauliflower mixture; toss to coat. Refrigerate until serving.

Source: Taste of Home -Revised and tested by Cindy Bevans

More Recipes