SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 75.9
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 277.4 mg
  • Total Carbs: 7.7 g
  • Dietary Fiber: 3.0 g
  • Protein: 5.4 g

View full nutritional breakdown of Mock Potatoe Salad calories by ingredient
Report Inappropriate Recipe

Mock Potatoe Salad

Submitted by: FLACHILOVER

Introduction

This is a very tasty alternative to traditional potato salad but with only 75.9 calories and7.7g of carbs per 1 cup serving. Your family won't be able to tell the difference! This is a very tasty alternative to traditional potato salad but with only 75.9 calories and7.7g of carbs per 1 cup serving. Your family won't be able to tell the difference!
Number of Servings: 4

Ingredients

    *Califlower, 4 cup (remove)
    *boiled egg - per egg, 2 serving (remove)
    *green onion (chopped), 0.25 cup
    *Onion - Raw, chopped, 0.50 cup
    *Pickle Relish - Kroger (Sugar Free), 6 tbsp
    *Kraft Reduced Fat May with Olive Oil Cracked Pepper, 1 tb, 0.092 serving
    *Morton- Lite Salt Mixture (1/2 sodium of table salt), 1.4 gram(s)

Directions

In a food processor or salad shooter chop califlower until it is in medium bite sizes-removing the leaves and core. Place califlower into a small colander and place this over a pan of boiling water and allow to steam about 2 minuets. **CAUTION; do not steam for more than 3 minuets as you want the califlower to be 'al-dente' (slightly fork tender but not so tented that the fork easily pierces the califlower or falls off the fork) Now Place chopped califlower into a large bowel. In a medium bowel mix chopped onion. Chop the green leaves from the green onion and add this to the medium bowel. Next add the sugar free relish, reduced fat mayo with cracked peppercorn & olive oil and mix well. Spoon the relish mixture on top of the califlower and fold gently until the califlower is just moistened. Now fold in the chopped eggs until just blended. Sprinkle with 1 1/2 tsp. reduced sodium salt and chill in fridge for one hour or longer.

Serving Size: Makes 4 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user FLACHILOVER.






Great Stories from around the Web


Rate This Recipe