CAULIFLOWER & HAM SALAD
1 medium cauliflower, cut into bite-size pieces (about 20 ounces)
1 cup mayonnaise
3 tablespoons sugar free sweet pickle relish
2 tablespoons Dijon mustard
1 tablespoon fresh parsley, chopped
3/4 teaspoon salt
3/4 teaspoon pepper
1 tablespoon granular Splenda or equivalent liquid Splenda
1 cup grape tomatoes, halved (about 5 ounces)
1/2 small red onion, minced (about 3 ounces)
8 ounce ham cubes
4 hard boiled eggs, chopped in large pieces
Place the cauliflower in a large bowl or casserole. Cover and microwave on HIGH for 6-8 minutes, stirring after 3 minutes. Cook until the cauliflower is slightly tender and not mushy; drain off any excess water. Let cool to room temperature before adding the remaining ingredients.
Meanwhile, blend the mayonnaise, relish, mustard, parsley, salt, pepper and sweetener. When the cauliflower has cooled, add the dressing and gently toss to coat. Stir in the tomatoes, onion, ham and eggs. Cover and chill at least 3 hours.
Makes about 8 servings
Do not freeze
Per Serving: 314 Calories; 28g Fat; 10g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
This is the BLT "Potato" Salad recipe with a couple changes to make it a main dish salad. This version is at least as good as the original and it's still one of my favorite summer salads. Click the photo to see a close-up.
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