A delicious salad recipe that is best for your lunch meal:
Servings: 6
Ingredients:
1 big cauliflowe
r¼ cup bitter product
½ cup mayonnaise
2 tablespoons white vinegar
1 tablespoon mustard1 teaspoon celery seeds
¼ teaspoon salt
4 large difficult-boiled eggs*
½ cup diced celery
1 teaspoon refreshing dill
2 stalks eco-friendly onions, thinly sliced
Treatment:
- Get ready the cauliflower by slicing the head into bite sized florets and steaming for 3-4 minutes or in a stovetop steamer right up until the cauliflower is only slightly tender. Set apart to neat.
- Make the dressing by whisking alongside one another bitter cream, mayo, vinegar, mustard, celery seed, and salt.
- Mash the two reserved yolks into the product mixture and whisk until finally quite clean.
- Increase the cooled cauliflower, boiled eggs, celery, onion and dill. Stir to coat.
- Refrigerate for about 1 hour to allow for the cauliflower to entirely neat and the flavors to soften collectively. Garnish with eco-friendly onion and provide cold!
Nutritional Data (per serving):
Energy – 234
Protein – 7g
Unwanted fat – 19g
Web Carbs – 5g
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