Low Carb "Potato" Salad

By SkipT

  • 16 ounce package frozen cauliflower

  • 1/2 cup mayonnaise

  • 4 ounce jar diced pimientos, drained well

  • 1/4 cup dill pickle relish, drained well

  • 1 tablespoon chopped onion, optional

  • 1 tablespoon white vinegar

  • 1 tablespoon Splenda or equivalent liquid Splenda

  • 1 tablespoon yellow mustard

  • 1/2 teaspoon pepper

  • Salt, to taste

  1. Cook the cauliflower until tender, but not mushy, about 8 minutes. Drain very well, then chop into bite-sized pieces. Mix all of the ingredients in a medium bowl. Chill several hours before serving.

Nutritional Facts

Per 1/6 recipe
162 Calories
15g Fat
2g Protein
6g Carbohydrate
2g Dietary Fiber
4g Net Carbs
Per 1/8 recipe
121 Calories
11g Fat
2g Protein
5g Carbohydrate
2g Dietary Fiber
3g Net Carbs

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7 replies

JaneSPH 2010-06-23 12:34:26 -0500 Report

It is currently June 23. Fresh cauliflower is available in the market. Fresh is always better. Yum!

I use cauliflower as a replacement for mashed potatoes.