In the Pink Vegetable Salad

Submitted by iewe7726

"Time does not include chilling time."

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 10

ingredients

• 3 cups baking potatoes, cooked, peeled and cubed
• 2 1⁄2 cups cauliflower florets, par-cooked in salted water for 5 minutes
• 3⁄4 cup celery, diced
• 3⁄4 cup yellow onion, diced
• 2 garlic cloves, minced
• 2⁄3 cup dill pickle, chopped
• salt and pepper (to taste)
• 1 tablespoon lemon juice, prefer fresh squeezed
• 2 tablespoons spicy brown mustard
• 1⁄2 cup mayonnaise
• 1 cup beet, cooked and cubed like potatoes
• 5 cups lettuce, shredded (optional)
• 1 cup fresh parsley, chopped (optional)
• 5 hard-boiled eggs, chopped (optional)

directions

1. In a large mixing bowl, combine all the vegetables, except beets; salt and pepper to taste.
2. In a small bowl, whisk together lemon juice, mustard and mayonnaise; add to vegetables in bowl and blend.
3. At this point, salad can be chilled overnight for the flavors to meld.
4. Stir in beets just before serving.
5. For individual servings, mound salad on a bed of shredded lettuce, if desired, and garnish with parsley and eggs.

Reviews

[Sydney Mike]

One quick look at the ingredient list told me I'd enjoy this salad very much, so I made the whole thing just for the 2 of us! I did leave out the last 3 ingredients, which were optional anyway, & I did season it with a little bit of salt & then used lemon pepper instead of the regular stuff! All for a good cause, since this turned out very, very well! Another time I'd like to try this with some very small red potatoes cut in half! Thanks for sharing the recipe! [Made & reviewed for the current Think Pink Special]