LOW CARB "POTATO" SALAD 16 ounce package frozen cauliflower
1/2 cup mayonnaise ( I used Miracle Whip, adds a few carbs but tastes great!)
4 ounce jar diced pimientos, drained well
1/4 cup dill pickle relish, drained well
1 tablespoon chopped onion, optional
1 tablespoon white vinegar
1 tablespoon Splenda or equivalent liquid Splenda
1 tablespoon yellow mustard
1/2 teaspoon pepper
Salt, to taste
Cook the cauliflower until tender, but not mushy, about 8 minutes. Drain very well, then chop into bite-sized pieces. Mix all of the ingredients in a medium bowl. Chill several hours before serving.
Makes 6-8 servings
Recipe from Marianne Grant
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