- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 41.2
- Total Fat: 0.5 g
- Cholesterol: 0.3 mg
- Sodium: 135.0 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 2.4 g
- Protein: 4.3 g
Karen's Califlower Potato SaladSubmitted by: KARENGUMDROP
IntroductionSubstitute Califlower for the pototoes, eggs whites for the hard boiled eggs and fat free yogurt for the mayonnaise makes this dish low fat friendly. Great for a picnic! Substitute Califlower for the pototoes, eggs whites for the hard boiled eggs and fat free yogurt for the mayonnaise makes this dish low fat friendly. Great for a picnic!
Cauliflower, cooked, 4 cup (1" pieces) (remove)
Egg white, 3 serving (remove)
Celery, raw, 1 cup, diced (remove)
Green Peppers (bell peppers), 0.5 cup, chopped (remove)
*Lucerne Plain Fat Free Yogurt, 4 oz (remove)
Yellow Mustard, 3 tsp or 1 packet (remove)
*Lemon Juice, .50 fl oz (remove)
Garlic powder, .25 tsp (remove)
*Onion powder, .25 tsp (remove)
Onions, raw, .50 cup, chopped (remove)
Pepper, red or cayenne, .25 tsp (remove)
Dill Pickles, .25 cup, chopped or diced (remove)
Parsley, 3 tbsp (remove)
Salt and Pepper to taste
2.Steam cauliflower in microwave inside a covered casserole dish with water until softness you desire. Avoid over cooking as this brings out strong smell and strong taste.
3.Drain and place in medium bowl.
4.Chop and add egg whites-disgard yellows (too much fat for fat free) Also add green onions, celery and green pepper
5.Add salt and pepper to taste.
6. Make dressing in another small bowl. (yogurt, lemon juice, spices)
7. Dress salad and garnish with parsley and paprika (optional)
8. Refrigerate before serving at least 2 hours.
Makes 8 servings of only 41 calories and 0.5 fat grams.
Number of Servings: 8
Recipe submitted by SparkPeople user KARENGUMDROP.