TUNA AND SHRIMP SALAD
16 ounce bag frozen cauliflower
4 hard boiled eggs, chopped
2 stalks celery, chopped
3 green onions, chopped
6 ounce can tuna, drained
3 ounces tiny shrimp, thawed and drained
3 tablespoons mustard
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch celery seed
Cook the cauliflower 8-10 minutes until tender, but not mushy. Drain well and cool. Cut the cauliflower into small pieces. Mix all of the ingredients in a large bowl. Chill at least 2 hours.
Makes 8-10 servings
Do not freeze
Per 1/8 Recipe: 194 Calories; 14g Fat; 12g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
Per 1/10 Recipe: 155 Calories; 12g Fat; 9g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
I used Helen's "Potato" Salad recipe and added the seafood. It will "almost" fool you into thinking that this is a seafood macaroni salad. Any other seafood could be added or you could just use tuna or chicken. I just happened to have some frozen tiny shrimp in the freezer.
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