Faux Potato Salad
1 1/2 cup cauliflower, cooked (3 Greens)
2 cooked hard boiled eggs, peeled and chopped (2/3 Lean)
1/2 cup 2% Greek plain yogurt (1/3 Lean)
2 tsp Dijon mustard (2 Condiments)
1/8 tsp salt (.5 Condiments)
dash of pepper
2 pickle spears, chopped (1 Snack)
Chop cooked cauliflower into small florets. Place in a medium sized bowl.
Add eggs and pickles.
In another small bowl, combine yogurt, Dijon mustard, salt and pepper.
Add to the cauliflower mixture and toss to coat.
Refrigerate until serving.
The entire dish is:
1 Lean, 3 Greens, 3 Condiments and 1 Snack
Or you could divide the salad into 3 equal portions and get:
1/3 Lean (need 2/3 Lean), 1 Green (need 2 Greens), 1 Condiment and 1/3 Snack