Cauliflower And Egg Salad
|Prepared mustard||1 Teaspoon|
|Plain yogurt||2⁄3 Cup (10.67 tbs)|
|Paprika pepper||1 Teaspoon|
Break the cauliflower into flowerets and cook in boiling salted water for 15 minutes or until tender.
Drain and place in cold water to refresh.
Mix together the mayonnaise, mustard, yogurt, paprika, salt, pepper and sugar.
Peel the tomato, then halve and remove the seeds.
Cut the flesh into small pieces.
Separate the lettuce into leaves and wash thoroughly under cold running water.
Shake the leaves well to remove excess water, then pat dry with a dish towel.
Tear the lettuce into shreds.
Hard-cook the eggs.
Cool, then shell and quarter.
Drain the cauliflower and put in a salad bowl with the tomato pieces, shredded lettuce and egg quarters.
Pour over the yogurt dressing and serve.