Egg and Veggie Salad with Dill Green Goddess

• 5 large eggs
• 10 small purple potatoes, halved lengthwise (14 oz.)
• 16 medium orange cauliflower florets
• 4 Persian cucumbers
• 1/3 c. plus I Tbs. finely chopped fresh dill
• 3/4 c. plain nonfat Greek yogurt
• 2 T. olive oil
• 1 T. white balsamic vinegar
• 1 bunch large radishes, sliced or quartered, radish leaves, optional

Set large vegetable steamer rack in pot over boiling water.  Place eggs on rack, surround with potatoes.  Cover pan, and steam 10 minutes.  Scatter cauliflower over potatoes.  Cover, and steam 3 to 4 minutes more, or until vegetables are just tender and eggs are hard-boiled.

Meanwhile, cut 1-inch piece from 1 cucumber.  Peel, and place piece in blender.  Add 1/3 c. dill, 1/4 c. yogurt, oil, and vinegar, and season with salt and pepper, if desired.  Puree in blender until smooth.  Place remaining 1/2 c. of yogurt in medium bowl.  Stir puree from blender into yogurt until smooth.

Slice remaining cucumbers thickly on diagonal.

Peel eggs under cold running water.  Quarter eggs.

Divide radish leaves (if using) among plates.  Top with eggs, potatoes, cauliflower, cucumbers, and radishes.  Drizzle each salad with dressing.  Sprinkle with remaining 1 T. chopped dill.

Serves 4; 288 calories.

VERDICT:  This really did only take 30 minutes to prepare, as advertised!  I was a bit skeptical about steaming an egg to hard-boiled status, but it was the most perfect hard-boiled egg I've ever made.  Steaming from here on out.  This didn't really seem like a salad so much as pre-dipped crudite, but it was easy, interesting, and chock-full of nutrients.  Keep!  (Note: I used white cauliflower and non-Greek fat-free plain yogurt, which were both fine.  I also left out the radish leaves, as Target only had sad plastic bags of naked radishes.)