Cauliflower Salad With Eggs and Cranberries |
| Name: |
Jennifer Miller |
| Base: |
Andrews AFB |
| Recipe: |
INGREDIENTS Nutrition
SERVINGS 6 UNITS US
4 cups cauliflower florets (1 whole head blanched)
1 small onion (finely diced)
3⁄4 cup dried cranberries
2 eggs (boiled & chopped)
1⁄2 cup mayonnaise
1⁄2lemon (juice)
1⁄2lemon, zests
1 tablespoon white sugar
1 tablespoon olive oil
1 teaspoon yellow mustard
1 tablespoon chives (fresh & chopped)
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
DIRECTIONS
CAULIFLOWER FLORETS:.
Plunge cauliflower florets in boiling water for 1 minute.
Plunge florets in icing water, drain and let dry.
VINAIGRETTE:.
Mix together, lemon juice and sugar until sugar disolves.
Add mayonnaise, lemon zests, olive oil, yellow mustard, salt and pepper,mix well.
Add onions, chives, cranberries and chopped eggs to cauliflower florets, pour vinaigrette and mix well.
Refrigerate for 1 hour. |
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