Cauliflower and Pea Salad
Portion Size: 1/2 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 large head cauliflower | Washed trimmed, and broken into small florets |
| 1 (10 ounce) package frozen peas | Thawed and cooked |
| 1 small onion | Peeled, washed, and chopped |
| 2 stalks celery | Washed, trimmed and chopped |
| 1/4 cup bacon bits | (optional) |
| 1/2 cup grated Parmesan cheese | |
| 1/2 cup shredded Lowfat Cheddar cheese | |
| 1/2 cup light mayonnaise | |
| ½ cup container light sour cream | |
| 1 Tablespoon prepared mustard | |
| 2 Tablespoons sugar | |
| 2 Tablespoons distilled white vinegar | |
| 1 teaspoon salt |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | In a large bowl, toss together the cauliflower, peas, onion, and celery. | |
| 2 | Mix in bacon bits, Parmesan cheese, and Cheddar cheese. | |
| 3 | Mix the mayonnaise, sour cream, mustard, sugar, vinegar, and salt in a separate bowl. | |
| 4 | Pour over the vegetables, and mix well. Chill Served chilled. |
Posted in Vegetable Salad Recipes
