GOLDEN VALLEY, Minn. — Cold, refreshing salads are a time-honored part of summer. 

With changing dietary needs and healthier habits changing the way people eat, however, time-honored traditions are getting a facelift.

On KARE in the Kitchen Danette Peterson, a registered dietitian with Profile by Sanford in Woodbury stopped by to give a couple of classics a spin. We're talking potato salad made with cauliflower instead of spuds, and a unique garden pasta salad with all sorts of convertible options.


Cauliflower 'Potato' Salad


  • 1 small head cauliflower (about 4 cups florets)
  • 1/3 cup chopped green onion
  • 2-3 hardboiled eggs
  • 1/2 cup Mayonnaise
  • 1/2 cup Plain yogurt
  • 2 tablespoons Mustard
  • 2 teaspoons Zero Calorie sweetener (optional)
  • Salt and pepper to taste



  • Remove core and leaves from head of cauliflower. Cut florets into 1 inch pieces.
  • Put 1 inch of water in a large saucepan and place steamer basket in bottom of the pot. Add cauliflower to steamer basket and bring water to boil. Steam for 8-10 minutes or longer if you prefer cauliflower to be softer. Remove from heat and allow to cool.
  • Chop eggs and onion and set aside.
  • Mix mayonnaise, yogurt, mustard, sweetener in a small bowl until smooth.
  • Combine cooled cauliflower, onion, and egg in a large bowl. Add mayonnaise dressing and mix well.
  • Season with salt and pepper. Chill for 1-2 hours before serving.

Makes 6-8 servings

Garden Pasta Salad


  • 2 packages Profile Angel Hair Noodles
  • ½ Cup Profile Caesar Dressing
  • 2 medium roma tomatoes
  • 1 medium summer squash
  • 1 medium zucchini
  • 1 medium broccoli crown
  • ½ medium red onion
  • ⅔ (15 oz.) jar roasted red peppers
  • ½ bunch parsley


  • Cook Profile Noodles according to package directions.
  • While you’re waiting for the pasta water to boil and the pasta to cook, prepare the vegetables (squash, zucchini, broccoli, tomato, onion, parsley, red pepper). Give the vegetables a good wash and then cut into bite sized pieces (onions and red pepper thinly sliced; parsley removed from stems and chopped).
  • Combine the cooked pasta, chopped vegetables, and dressing. Stir until everything is well mixed and coated with vinaigrette. Serve immediately or refrigerate until ready to eat.


Serves 4