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Salads - Unpotato Salad

  • 1 large head 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
  • 2 teaspoons Splenda sugar substitute
  • 1/2 teaspoon pepper
  • 4 hard-boiled eggs, chopped

Put cauliflower in a microwave-safe casserole dish. Add about 1 tablespoon of water and cover. Cook in microwave on high for seven minutes. Allow cauliflower to sit, covered, for another three to five minutes. Drain cauliflower and combine with celery and onions.
Combine mayonnaise, vinegar, salt, Splenda, and pepper. Pour over vegetables and mix well. Add chopped eggs; stir lightly. Chill and serve.
Yield: 12 servings, each with 2 grams usable carbohydrates.
Submitted By: Mary Sue Maughan
Tipton Farmers Co-op
Number of Servings: 12
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