Renal Mock Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
6 cup (1" pieces) Cauliflower, cooked 4 large Hard Boiled Eggs, diced .5 cup Red Onion Raw, diced1 stalk, large (11"-12" long) Celery, raw, diced1 cup (8 fl oz) Yogurt, plain, low fat 2 Tbsp Bragg - Premium Nutritional Yeast Seasoning 1 tsp dried mustard (by ROSEBERRY) .5 tablespoon balsamic vinegar 2 tsp Splenda No Calorie Sweetener 2 tbsp Claussen Sweet Pickle Relish .5 tsp Pepper, black .5 tsp Paprika
Steam 1 head of cauliflower. Pieces should be cooked, but not mushy. Break into bite sized pieces.
Hard boil 4 large eggs (about 10 min). Cool, peel, and dice.
Dice onion and celery.
In a large bowl combine: yogurt, vinegar, splenda, relish, mustard, black pepper, and nutritional yeast. Stir until well blended. Stir in cauliflower, egg, and diced vegetables. Stir until veggies are well coated. Sprinkle with paprika.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user GRAPLEIRIS.
Hard boil 4 large eggs (about 10 min). Cool, peel, and dice.
Dice onion and celery.
In a large bowl combine: yogurt, vinegar, splenda, relish, mustard, black pepper, and nutritional yeast. Stir until well blended. Stir in cauliflower, egg, and diced vegetables. Stir until veggies are well coated. Sprinkle with paprika.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user GRAPLEIRIS.
Nutritional Info Amount Per Serving
- Calories: 74.8
- Total Fat: 2.9 g
- Cholesterol: 75.9 mg
- Sodium: 76.0 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 2.6 g
- Protein: 6.0 g
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