Ingredients:
| 1 Head | Cauliflower, chopped into small florets |
| 2 Stalks | Celery, diced |
| 1/4 Cup | Yellow Onion or Scallion, diced |
| 1/4 Cup | Red Onion, diced |
| 1 TBSP each | Finely chopped fresh dill & optional parsley |
| 2 | Hard Boiled Eggs, shelled & diced |
| 2-3 TBSP | Walden Farms Mayo |
| 1 TBSP | Brown Mustard |
| 1/2 tsp | Sea Salt |
Directions:
Steam Cauliflower florets (do not overcook). Place cooked florets in iced water to stop cooking. Add all ingredients in a large bowl & mix thoroughly. Serve cold.
How many pickles can I eat in a day?
Kaye,
Treat your pickles (DILL ONLY) like select vegetables. So you can measure out a few pickles in a 1/2 or 1 cup container to see how many fit into the serving you want.
1 cup of pickles = 8.61oz (244 grams)
So if you have a 32 ounce jar, then 1/4 of the jar would be 1 cup of your select vegetables.
Finally, you can count how many pickles in a jar and figure out how much each pickle weighs and do the conversion of ounces to cups.
Hope that helps!
Tammy
If i divide this recipe half, how much cauliflower would I measure out ?(approx)
Parrot,
Since the recipe calls for a whole head, it depends on the size. Once you get the cauliflower chopped – put it in a big measuring bowl/pitcher to see how much you have.
I’ll email you a vegetable oz to cups conversion chart also.
Good Luck.
Tammy