Tweet
1 medium head cauliflower, broken into small florets
1/4 cup mayo
2 tblsp lemon juice
2 packets Splenda
1/2 teasp dried mustard
3 green onions, chopped
1 very finely chopped jalapeno pepper (I recommend the HOT!) or 2 tblsp green bell pepper
reduced sodium salt
pepper
Cook cauliflower in a large pot of boiled reduced salted water 10 minutes, until tender. Drain and rinse under cold water: pat dry. In a large mixing bowl, mix mayo, lemon juice, Splenda, and mustard. Add the cauliflower, green onion and pepper if using. Mix well until vegetables are evenly coated with dressing. Add low sodium salt and pepper to taste. Chill 30 minutes for flavors to blend.
Carb: 6 grams
Net carb: 2.5 grams
Fiber: 3.5 grams
Protein: 2.5 grams
Fat: 11.5 grams
Calories:129
1/4 cup mayo
2 tblsp lemon juice
2 packets Splenda
1/2 teasp dried mustard
3 green onions, chopped
1 very finely chopped jalapeno pepper (I recommend the HOT!) or 2 tblsp green bell pepper
reduced sodium salt
pepper
Cook cauliflower in a large pot of boiled reduced salted water 10 minutes, until tender. Drain and rinse under cold water: pat dry. In a large mixing bowl, mix mayo, lemon juice, Splenda, and mustard. Add the cauliflower, green onion and pepper if using. Mix well until vegetables are evenly coated with dressing. Add low sodium salt and pepper to taste. Chill 30 minutes for flavors to blend.
Carb: 6 grams
Net carb: 2.5 grams
Fiber: 3.5 grams
Protein: 2.5 grams
Fat: 11.5 grams
Calories:129
