Courtesy of 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
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.
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