Name: Cauliflower-Potato Salad with Horseradish Dressing
Total time: 30 min
Ingredients: 1 ½ pounds small new red and/or purple potatoes, halved or quartered; 4 cups small cauliflower florets; ½ cup nonfat plain Greek yogurt; ¼ cup light mayonnaise; 1 tablespoon whole-grain mustard; 2 teaspoons prepared horseradish; 2 teaspoons red-wine vinegar; ¼ teaspoon salt; ¼ teaspoon ground pepper, plus more for garnish; 1 cup chopped red bell pepper; ½ cup sliced green onions

Directions

Step 1

Place potatoes in a 6-qt. pot with water to cover. Bring to a boil and cook for 6 minutes. Add cauliflower; cook until the vegetables are tender, about 4 minutes more. Drain, rinse with cold water to cool and drain again.

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Step 2

Combine yogurt, mayonnaise, mustard, horseradish, vinegar, salt and pepper in a very large bowl. Add the cooked vegetables, bell pepper and green onions and toss to coat. Top with freshly ground black pepper, if desired.

Nutrition Facts

Serving Size: 1 cup

Per Serving:

100 calories; protein 4g; carbohydrates 17g; dietary fiber 3g; sugars 3g; fat 2g; cholesterol 3mg; sodium 166mg.

Exchanges:

1 starch, 1/2 vegetable

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts