Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
227
Calories
13g
Protein
7g
Fat
32g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 head cauliflower, cut into florets
- ½ cup slices scallions, including the green
- 3 celery ribs, chopped fine, including some inner leaves
- ½ green bell pepper, chopped fine
- ¼ cup chopped parsley
- salt and pepper to taste
- 3 hard-cooked eggs, chopped
- ½ to 1 teaspoon celery seed
- paprika to garnish
- =
Directions
1
Steam the cauliflower florets until crispy tender but not soft.
2
Set aside to cool.
3
Put the scallions, celery, bell pepper, and parsley in a large salad bowl.
4
Add salt and pepper.
5
Make the dressing, mixing the mustard, vinegar and mayonnaise in a small bowl until smooth.
6
When cauliflower is cool, chop and add it to the vegetables and celery seeds and mix well.
7
Sprinkle paprika on top and cover with plastic wrap.
8
Let sit in the refrigerator for at least 2 hours for flavors to develop.
Recipe sourced from
fandom