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Full Online Book HomeLearning KitchenLow_carb - Salad - Unpotato Salad
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Low_carb - Salad -  Unpotato Salad Post by :fsjobs Category :Learning Kitchen Author :Unknown Date :February 2012 Read :867

Click below to download : Low_carb - Salad - Unpotato Salad (Format : PDF)

Low_carb - Salad - Unpotato Salad

1 good, big cauliflower, cut into small chunks
2 cups diced celery
1 cup diced red onion
2 cups mayonnaise
1/4 cup cider vinegar
2 teaspoons salt or Vege-Sal
2 teaspoons Splenda
1/2 teaspoon pepper
4 hard boiled eggs, chopped

First you'll need to cook your cauliflower. To cook in the microwave, put the cauliflower in a bigt microwaveable casserole, add just a tablespoon or so of water, and cover it. Cook it on "high" for seven minutes, and let it sit, covered, for another three to five minutes or so. Drain the cooked cauliflower, and combine with the celery and onions, you'll need a big bowl.

Combine the mayonnaise, vinegar, salt, Splenda, and pepper, pour over the vegetables, and mix well. Mix in the chopped eggs last, and only stir lightly; this preserves some small hunks of yolk. Chill and serve.

This makes a huge batch of UnPotato Salad; there's no reason not to cut the recipe in half.

This whole immense batch comes to 30.5 grams of usable carb, and it's enough to serve a big crowd. We're talking only a gram or two in an average serving.
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Spices: 3/4 tsp whole cloves 3/4 tsp. broken stick cinnamon 1/2 tsp. celery seen 1/2 cup vinegar Tomatoes: 4 pounds ripe tomatoes (about 24 plum tomatoes) 1/2 tbsp onion -- chopped 1/4 tsp red pepper 1/4 cup sugar substitute 2 tsp salt Measure spices and add to vinegar in a small saucepan. Cover, heat to a boil. Remove from heat and permit to steep while tomato mixture is prepared. Wash tomatoes, place in large pan. Add red pepper. Heat to a boil, cook 15 minutes, stirring occasionally. Add AS. Cook 45-60 minutes until mixture is half volume. Strain spiced vinegar mixture

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20 Ounces Cauliflower -- frozen, bag 1/4 cup celery -- chopped 1/4 cup onion -- chopped 6 eggs -- boiled and chopped 1 cup mayonnaise 1/2 cup sour cream 1/2 cup cheddar cheese – shredded 2 teaspoons yellow mustard Bake frozen cauliflower uncovered at 325 for one hour to dry. Let cauliflower cool and roughly chop. Mix all ingredients together, cover and refrigerate. Add salt, pepper, etc to taste.