BLT "POTATO" 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
3 hard boiled eggs, chopped
4 pieces bacon, cooked and crumbled
Lettuce leaves
Place the cauliflower in a casserole with one tablespoon of water. Cover and microwave on HIGH for 6-7 minutes, stirring after 3 minutes. Let stand 5 minutes.
Meanwhile, blend the mayonnaise, relish, mustard, parsley, salt, pepper and sweetener in a large bowl; set aside. When the cauliflower is ready, drain it well then add it to the mayonnaise mixture. To the same bowl, add the tomatoes, onion and eggs, tossing gently until blended. Cover and chill at least 3 hours. Stir in the bacon just before serving. Serve on lettuce leaves.
Makes 8-10 servings
Do not freeze
Per 1/8 Recipe: 275 Calories; 26g Fat; 6g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
Per 1/10 Recipe: 220 Calories; 21g Fat; 4g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
This is my friend, Nancy's, adaptation of a Southern Living Magazine recipe. It's one of the best low carb salads I've ever had and it will be one that I will make often. Since I like this recipe so much, I will probably make this at times without the tomatoes, lettuce and bacon. Below are the adjusted counts for making it that way:
Per 1/8 Recipe: 252 Calories; 24g Fat; 4g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/10 Recipe: 202 Calories; 19g Fat; 4g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs