PICNIC SALAD
1 pound fresh cauliflower, grated or finely chopped
2 stalks celery, chopped
3 green onions, chopped, optional
4 hard boiled eggs, chopped
3 tablespoons yellow mustard
1/2 cup mayonnaise
2 tablespoons dill or sugar free sweet pickle relish
1/8 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon pepper
Combine all ingredients in a large bowl. Chill several hours before serving.
Makes about 8-10 servings
Do not freeze
Per 1/8 Recipe: 162 Calories; 14g Fat; 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
Per 1/10 Recipe: 129 Calories; 11g Fat; 4g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
This is just about the same as Helen's "Potato" Salad, but I thought I'd try using raw, instead of cooked, cauliflower. I shredded mine, but I think it would also be good if the cauliflower was chopped in bite-sized pieces.