Renal Mock Potato Salad
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Renal Mock Potato Salad calories by ingredient
Introduction
Perfect dish to bring to a summer potluck. Works well as a side at home too! Perfect dish to bring to a summer potluck. Works well as a side at home too!Number of Servings: 10
Ingredients
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6 cup (1" pieces) Cauliflower, cooked
4 large Hard Boiled Eggs, diced
.5 cup Red Onion Raw, diced
1 stalk, large (11"-12" long) Celery, raw, diced
1 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
Tips
Splenda could be replaced with any sweetener. I prefer monkfruit, but it wasn't presented as an option on the list.
Directions
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.