Cauliflower Potato Salad
6 Servings
INGREDIENTS:
1 Head Cauliflower, Broken Into Florets
1/4 Cup Mayonnaise
2 Tablespoons Lemon Juice
2 Packets Splenda
1/2 Teaspoon Dried Mustard
3 Green Onions
2 Tablespoons Green Pepper, Chopped
Salt
Pepper
DIRECTIONS:
Cook cauliflower in a large pot of boiling salted water 10 minutes, until tender. Drain and rinse under cold water; pat dry.
In a large mixing bowl, mix mayonnaise, lemon juice, sugar substitute, and mustard. Add cauliflower, green onion and pepper. Mix well until vegetables are evenly coated with dressing. Add salt and pepper to taste. Chill 30 minutes for flavors to blend.
Net Carbs Per Serving: 2.5g