It has been a day for the worker bees and they are still going hard at work on the bathroom remodel and painting the guestroom. There were some plumbing issues with the sink pipes so Marvin and Ricky had to spend some time on that. Otherwise things are moving along.
For me after I made and cleaned up the Cinnamon roll mess I went out and got groceries by myself. Marvin and I usually go together but this time it was only me. I really hate to bag groceries but I did it and of course it started remaining while I was shopping. So after I got home and started my laundry (3 loads today) I made 2 salads. One was just a cucumber salad and the recipe for the other one is below from the Hungry Girl cook book. It is yummy. Then we had BLTs for lunch so I made that too. They are all asking for my taco salad tonight for dinner so we will see. I am just as tired as they are.
"I can't believe it is not potato salad"
1 large head cauliflower, roughly chopped
6 hard-boiled egg whites, chilled and chopped
1/2 envelope ranch dressing/dip mix
1 1/2 cups fat-free mayonnaise
1/2 cup fat-free sour cream
3 tbsp. Hellmann's/Best Foods Dijonnaise
2 tbsp. fat-free non-dairy liquid creamer (like the one by Coffee-mate)
1 cup diced red onion
2 celery stalks, diced
1/4 cup chopped chives
3 tbsp. seasoned rice vinegar
2 tbsp. chopped dill
2 tbsp. chopped parsley
1/4 tsp. salt
Optional garnish: paprika
Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave for 6 - 8 minutes (until cauliflower is soft). Meanwhile, in a medium bowl, mix together the ranch mix, mayo, sour cream, Dijonnaise and salt. Set aside. Once cool enough to handle, drain any excess water from the cooked cauliflower. Lightly mash just 2 cups of the cauliflower, and then place in a blender. Add creamer and puree or pulse until blended. (Don't worry if it isn't completely smooth.) Pour mayo mixture into the blender and mix until blended and creamy. Chop the rest of the cauliflower into small half-inch pieces. Place these cauliflower pieces in a large bowl, and add the onion, celery and vinegar. Toss and let sit for 5 minutes. Pour the blender mixture over the vegetables and mix well. Add the chopped egg whites, chives, dill and parsley, and fold them in. Chill for several hours. If you like, sprinkle with paprika just before serving. P.S. This stuff tastes EVEN BETTER the day after it's prepared! MAKES 10 SERVINGS
Serving Size: 2/3 cup (1/10th of recipe)
POINTS® value 1*