Hot German Potato Salad
|Vinaigrette dressing||2⁄3 Cup (10.67 tbs)|
|Dijon mustard||1⁄4 Cup (4 tbs)|
|Green pepper||1 Cup (16 tbs), chopped|
|Celery||1 Cup (16 tbs), chopped|
|Red onion||1⁄2 Cup (8 tbs), chopped|
Mix dressing, mustard, and Splenda in a large bowl and set aside. Cook cauliflower according to package. Drain and add to large bowl. Add bell pepper, celery, and onion. Set aside. Grill or cook turkey sausages. Cut into chunks. Add turkey sausage to cauliflower. Top with dressing and toss until evenly coated. Serve warm.