I’m not going to say much about this one. Yes, it’s really THAT good! Try it yourself and let us know what you think.
BLT “Potato” Salad
Source: Linda’s Low Carb Menus & Recipe
Makes 8-10 servings
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
3 hard boiled eggs, chopped
4 pieces bacon, cooked and crumbled
1. Place the cauliflower in a casserole with one tablespoon of water. Cover and microwave on HIGH for 6-7 minutes, stirring after 3 minutes. Let stand 5 minutes.
2. Meanwhile, blend the mayonnaise, relish, mustard, parsley, salt, pepper and sweetener in a large bowl; set aside. When the cauliflower is ready, drain it well then add it to the mayonnaise mixture. To the same bowl, add the tomatoes, onion and eggs, tossing gently until blended. Cover and chill at least 3 hours. Stir in the bacon just before serving. Serve on lettuce leaves.