CAULIFLOWER & HAM SALAD
1 medium cauliflower, cut into bite-size pieces (about 20 ounces)
1 cup mayonnaise
3 tablespoons sugar free sweet pickle relish
2 tablespoons Dijon mustard
1 tablespoon fresh parsley, chopped
3/4 teaspoon salt
3/4 teaspoon pepper
1 tablespoon granular Splenda or equivalent liquid Splenda
1 cup grape tomatoes, halved (about 5 ounces)
1/2 small red onion, minced (about 3 ounces)
8 ounces ham, cubed
4 hard boiled eggs, chopped in large pieces
Place the cauliflower in a large bowl or casserole. Cover and microwave on HIGH for 6-8 minutes, stirring after 3 minutes. Cook until the cauliflower is slightly tender but not mushy; drain off any excess water. Let cool to room temperature before adding the remaining ingredients.
Meanwhile, whisk together the mayonnaise, relish, mustard, parsley, salt, pepper and sweetener. When the cauliflower has cooled, add the dressing and gently toss to coat. Stir in the tomatoes, onion, ham and eggs. Cover and chill at least 3 hours.
Makes about 8 servings
Per Serving: 314 Calories; 28g Fat; 10g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. This salad is a nice way to use leftover hard boiled eggs from Easter and also Easter ham, if you have some.
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