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    Low Carb "potato" Salad

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    Ingredients:

    Serves: 8 , 

    Servings:

    cups

    Directions:

    Prep Time: 20 mins

    Total Time: 2 1/2 hrs

    1. 1 Remove leaves and core of cauliflower. Break florets into bite-size pieces, and cut stem into bite-size pieces as well, if desired. Total yield should be 4 cups of cauliflower pieces. Fill a medium saucepan 2/3 full of water and bring to a boil. Add cauliflower and cook 8?10 minutes until soft but not mushy. Drain cauliflower in a colander and rinse under cold water for 1?2 minutes to stop the cooking process. Drain well. Blot pieces with paper towel to remove excess moisture. In a large bowl, combine cauliflower, egg, red onion, and celery. In a small bowl, whisk together mayonnaise, pickle relish, mustard, celery seed, and black pepper. Pour mayonnaise mixture over vegetables and mix well. Cover and chill 2 hours prior to serving.
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    Easy Low-Carb Spinach and Feta Quiche. Recipe by Jacqdav

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    About This Recipe

    Low Carb "potato" Salad

    on June 26, 2010
    ID #431068

    got this recipe from a diabetic newsletter.. everyone is surprised about how good it tastes

    Contact This Chef Favorite This Chef

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    Nutrition Facts

    Low Carb "potato" Salad

    Serving Size: 1 (111 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 58.5
     
    Calories from Fat 29
    49%
    Total Fat 3.2 g
    4%
    Saturated Fat 0.6 g
    3%
    Monounsaturated Fat 0.2 g
    1%
    Polyunsaturated Fat 0.1 g
    0%
    Trans Fat 0.0 g
    0%
    Cholesterol 29.1 mg
    1%
    Sodium 109.6 mg
    4%
    Potassium 255.3 mg
    7%
    Magnesium 13.1 mg
    0%
    Total Carbohydrate 5.9 g
    1%
    Dietary Fiber 2.0 g
    8%
    Protein 2.3%
    4%
    Detailed Nutrition Values About Nutrition Info

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