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"Potato" Cauliflower Salad
Main Page
4 SmartPoints Per Serving

1 medium head cauliflower (2 lb), separated into florets
1 tablespoon cider vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/2 cup reduced-fat mayonnaise
1/2 cup diced red onion, rinsed under cold water and drained
1/2 cup diced celery
4 slices gluten-free bacon, cooked and crumbled
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1. Heat 4-quart or larger saucepan two-thirds full of water to boiling over medium-high heat. Prepare an ice bath (ice and water mixture in large bowl).

2. Meanwhile, remove florets from cauliflower, and cut into 1-inch pieces (about 5 cups of florets). Add cauliflower to boiling water; boil 4 to 6 minutes or until tender when pierced with paring knife. Drain, then transfer to ice bath 2 minutes. Drain; pat dry with paper towel. Place in single layer on cooling rack or paper towel to dry.

3. In large bowl, mix vinegar, mustard and salt. Beat in mayonnaise with whisk. Add red onion and celery; stir. Add cauliflower; stir to coat.

4. Refrigerate 30 minutes; top with crumbled bacon just before serving.

Makes 8 Equal Servings (About 1 Cup Per Serving)

Nutritional Info: Calories 100; Carbs 6g; Protein 3g; Sat. Fat 1.5g; Sugars 3g; Fiber 2g
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