Low Carb Cauliflower "Potato" Salad - 11g or 5.5g Carbs
From: www.escapefromobesity.net
Low Carb Cauliflower "Potato" Salad, A Great Healthy Recipe!
Here's a fun summertime barbecue recipe that's healthier and much lower
in fat and carbs than the usual potato salad. Tastes great and goes very
well with lean burgers on the grill! This is a recipe that will stay with
me for life. I won't ever make regular potato salad again when I can have
this much more nutritious recipe instead.
2 2/3 cups steamed cauliflower
3 scallions (green onions), white and green parts, chopped
1/4 cup finely diced celery
1 hard boiled egg, chopped
3 Tbsp light mayonnaise
1/2 Tbsp yellow mustard
1/4 tsp salt
1/8 tsp black pepper
Sprinkle of dill
If you are starting with a head of fresh cauliflower, you can quarter
it and steam it for about 15 minutes, or until the cauliflower is
tender. Texture is key here; you want it to be about the same texture
as cooked potatoes would be for potato salad. Not too firm, and
definitely NOT mushy. Use a fork to test it as it cooks. As soon
as it is tender, remove from the heat and rinse in cold water for
several minutes until the cauliflower is all cold. Then set on paper
towels to drain, and pat dry if necessary. You don't want it to be
wet when you add ingredients.
Chop the cauliflower into small bites (like potatoes in potato salad).
Place in a bowl with the scallions, celery, and eggs. Gently toss
together. Then add the mayo, mustard, salt and pepper; fold together
gently with a spatula until well combined. Sprinkle a little dill
over the top. Cover and chill for at least an hour.
This recipe makes two very large (1 1/2 cup) servings OR
four smaller 3/4 cup servings
One large serving (half the recipe) contains:
140 calories
11 g carbs
9 g fat
7 g protein
So, 1/4 recipe (3/4 cup) has 70 calories, 5.5 g carbs, 4.5 g fat, 3.5 g protein.
*notes: I thought it could use a little more salt, maybe some onion
powder; season to taste. If you can stand some extra calories/Lean
serving, I think adding another hard boiled egg would be great!
Whatever you use to season YOUR potato salad, you can use in this
recipe; some ideas are Dijon mustard instead of yellow, chopped
Dill pickles or pickle relish, paprika, or a slice of crumbled,
crisp bacon. I actually needed some extra protein when I ate these
as leftovers the next day, so I added another chopped egg and some
chopped dill pickle and it was fabulous! Enjoy!
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