April 18, 2006

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Cooking Low Carb: Southwestern UnPotato Salad

What with spring having sprung and all, it seemed like a good time to give you recipes for cookouts and picnics. Of all the unpotato salads I came up with for The Low-Carb Barbecue Book, this one is my favorite!

Southwestern UnPotato Salad

head cauliflower
cup mayonnaise
2 tablespoons spicy brown mustard
1 tablespoon lime juice
1 small jalapeno
cup chopped cilantro
1 clove garlic, crushed
cup diced red onion
1 small tomato

First cut your cauliflower into " chunks - don't bother coring it first, just trim the bottom of the stem and cut the core up with the rest of it. Put your cauliflower chunks in a microwaveable casserole with a lid, add a few tablespoons of water, and nuke it on "high" for 7 minutes.

When your cauliflower is done, drain it and put it in a large mixing bowl. In a medium-sized bowl, whisk together the mayo, mustard, and lime juice, then pour it over the cauliflower and mix well.

Cut the jalapeno in half, remove the seeds, and mince it fine. Add it to the salad along with the cilantro, garlic, and diced red onion, and mix again.

Finally, cut the stem out of the tomato, then cut it into smallish dice, and carefully stir it in. Chill the salad for a few hours before serving.

6 servings, each with: 150 Calories; 16g Fat; 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2 g usable carb. You can use light mayo if you like, and the calorie count will drop to 65; if you choose your light mayo carefully you shouldn't get more than 1 more gram of carb per serving.

Posted by HoldTheToast at April 18, 2006 09:55 PM