Shirley’s Make Ahead Cauliflower Salad
By Shirley Camp, retired University of Illinois Extension educator
Makes 8 servings
1 head cauliflower, cut into bite size pieces
2 cups seedless green grapes (purple works too)
3/4 cup pecan pieces
1 cup light mayonnaise
1 teaspoon prepared mustard
1/4 cup sugar or Splenda®
In large bowl, mix together cauliflower, grapes and pecans. In small bowl, combine light mayonnaise, mustard and sugar. Mix well. Pour dressing mixture over vegetables; toss well. Refrigerate until serving time.