- 0.5 cauliflower - cut into small florets
- 50 gram carrots - chopped
- 75 gram pickles - chopped into cubes
- 5 large eggs - hard-boiled in chopped into cubes
- 115 gram bacon - sliced into cubes
- 100 gram peas
- 170 gram mayonnaise
- 0,5 tbsp Dijon mustard
- 0,5 tsp salt
- 0,5 tsp pepper
Fill a saucepan with water and add a tablespoon of salt. Bring the water to a boil and add the small cauliflower florets and the carrots. Cook for 5 minutes. Then drain them well.
Mix the mayonnaise, Dijon mustard, salt and pepper together in a bowl.
Mix the cooked cauliflower, carrots, pickles, eggs, bacon and peas in a large bowl. Then stir the mayonaise dressing into the bowl with the vegetables.
Cover the salad and refrigerate for at least an hour. The salad remains good for a night, or even a few days.
Sodium: 315mg | Calcium: 20mg | Vitamin C: 13mg | Vitamin A: 766IU | Sugar: 2g | Fiber: 1g | Potassium: 140mg | Cholesterol: 74mg | Calories: 102kcal | Saturated Fat: 2g | Fat: 8g | Protein: 4g | Carbohydrates: 4g | Iron: 1mg