In honor of Independence day! A plea for the return of our Civil Rights! Without further ado...
I'm Takin' My Country Back Fauxtato Salad
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Ingredients:1 cup cooked cauliflower, chopped
1 cup boiled turnips, cubed
1 cup raw celery, diced
3 hard boiled eggs, chopped
1 green onion, minced
1/2 cup mayo, more if needed
1 tsp Dijon mustard
1 tsp cider vinegar
1 TB minced parsley
1 tsp chopped Dill pickle
1 packet Splenda
dash of garlic powder
1/2 tsp salt
1/4 tsp black pepper
To Prepare:
Chill all ingredients before combining. Mix all together in a large bowl. Check seasonings. Pack into a 1 quart container and let it chill in fridge for at least 3 hours (overnight is better).
Cauliflower : 1 cup boiled, drained with salt: cup
(1" pieces 2.55g x2 = 5.1 grams carb
Turnips: 1 cup boiled with salt, cubed: 7.89
Celery : 1 cup chopped: 3.00
Hard Boiled Egg = 0.56 x 3 = 0.168
1 green onion, tops only minced = 0.68
Boars' Head Mustard, Delicatessen Style : 1 tsp= 0 grams
Pickles: Kosher Dills, Mini Claussen, 1 chopped: 1 gram
Makes about a quart of salad with 16 carbs net = 8 half cup servings @ 2 carbs each.
Total Carbs for entire recipe= 17.158
6 servings: 2.8 grams carbs per serving
* The Carb count has been checked using the USDA Nutritional Database by R.
