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Cauliflower Potato Salad
Atkins Kitchen
This salad is also great made with bright green broccoflor, a hybrid of
cauliflower and broccoli. For variety, add sliced hardboiled eggs.

1 medium head cauliflower, broken into small florets
1/4 cup mayonnaise
2 tablespoons lemon juice
2 packets sugar substitute
1/2 teaspoon dried mustard
3 green onions, chopped
1 very finely chopped jalapeno pepper or 2 tablespoons chopped green bell
pepper
Salt
Pepper

1.Cook cauliflower in a large pot of boiling salted water 10 minutes, until
tender. Drain and rinse under cold water; pat dry.
2.In a large mixing bowl, mix mayonnaise, lemon juice, sugar substitute, and
mustard. Add cauliflower, green onion and pepper, if using. Mix well until
vegetables are evenly coated with dressing. Add salt and pepper to taste. Chill
30 minutes for flavors to blend.

You can find this article at:
http://atkins.com/food/recipes/all/Cauliflower_Potato_Salad.html

Servings:  6
Prep time:  10 minutes
Bake/Cook time:  10 minutes
Chill time:  30 minutes

Carbohydrates: 6 grams  
Net Carbs: 2.5 grams  
Fiber: 3.5 grams  
Protein: 2.5 grams  
Fat: 11.5 grams  
Calories: 129

My version:

MOCK POTATO SALAD

1 whole cauliflower, separated and cooked
2 c. celery
1 c. red onion
1 cucumber, seeded (it will be very watery if you leave the seeds)
4 hard cooked eggs
2 c. mayonnaise
Mustard to taste
1/4 c.cider vinegar
2 tsp. salt
2 pkgs. Sweet and Lo
1/2 tsp. pepper

Julia
250/175/150
Atkins July 2001