Showing posts from January, 2016


I liked this very well. It reminds me more of deli-style potato salad than Helen's "Potato" Salad, which is also very good. This one has a Miracle Whip, sweet kind of flavor and Helen's is more of a mustard potato salad. I like them both and it will be difficult to decide which to make. I made mine without the onion. You could add hard boiled eggs, but be sure to add them to the carb count.


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 tastePREPARATION:

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.
Makes 6-8 servings Do not freeze
Per 1/6 recipe: 162 C…


The more I make this salad, the more I like it. It's perfect with burgers and other "summertime" food.

INGREDIENTS: 16 ounce bag frozen cauliflower 4 hard boiled eggs, chopped 2 stalks celery, chopped 3 green onions 3 tablespoons yellow mustard 1/2 cup mayonnaise 2 tablespoons dill pickle relish, optional 1/8 teaspoon celery seed, optional 1/4 teaspoon pepper, or to taste 1/2 teaspoon salt, or to taste Pinch dill, optional PREPARATION:
Cook the cauliflower until soft, but not mushy; drain well. Cool, then cut in small pieces. Mix the mustard with the mayonnaise, then mix all ingredients into the cauliflower. Chill at least 2 hours.

Makes 6-8 servings  Do not freeze
Per 1/6 recipe: 215 Calories; 19g Fat; 7g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs  Per 1/8 recipe: 161 Calories; 14g Fat; 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

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