Cauliflower Potato Salad Recipe
Servings: 6
Ingredients
- 1 med cauliflower head broken small florets
- 1/4 c. mayonnaise
- 2 Tbsp. lemon juice
- 2 pkt sugar substitute
- 1/2 tsp dry mustard
- 3 x green onions minced
- 1 x finely-minced jalapeno pepper (or possibly 2 tbspns minced green bell pepper) Salt to taste Freshly-grnd black pepper to taste
Directions
- Cook cauliflower in a large pot of boiling salted water 10 min, till tender. Drain and rinse under cool water; pat dry.
- In a large mixing bowl, mix mayonnaise, lemon juice, sugar substitute, and mustard. Add in cauliflower, green onion and pepper, if using. Mix well till vegetables are proportionately coated with dressing. Add in salt and pepper to taste. Refrigerate30 min for flavors to blend.
- This recipe yields 6 servings.
- Comments: This salad is also great made with bright green broccoflor, a hybrid of cauliflower and broccoli. For variety, add in sliced hard-boiled Large eggs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 6 servings | |
| Calories 84 | |
| Calories from Fat 69 | 82% |
| Total Fat 7.83g | 10% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 66mg | 3% |
| Potassium 146mg | 4% |
| Total Carbs 3.42g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.56g | 1% |
| Protein 0.95g | 2% |
