Re-post: 'Potato' Salad

This is a perfect day to re-post my favorite salad for the Fourth of July. This afternoon we will be having a huge family BBQ. I am in charge of salads. So I will be. Asking the traditional potato salad for many in my family but also the alternative salad with cauliflower in place of potatoes. I have been using a truvia instead of sugar which really helps. 

So...here it is!

6 boiled eggs
1 package of frozen cauliflower
1 1/2 cup mayonnaise 
1 tsp. mustard
1 Tbl. Sugar substitute
1/4 cup table cream
1/2 tsp. onion powder or you can put real onions in it.

Pimentos, celery or dill pickles would also be a great low carb addition to this salad.

After the eggs are boiled, peel them and chop them into bite sized pieces. Boil, drain and chop the cauliflower, again into bite sized pieces. Put these in a bowl. In take separate bowl mix the rest of the ingredients together and then pour over the eggs and cauliflower. You can a season it with salt and pepper and maybe a bit of paprika. If you like it sweeter add more sugar substitute. 

Cranberry Cream Cheese Holiday Salad

• 1 1/2 cups crushed Almonds
• 4 1/2 tablespoons Splenda
• 3/4 cup butter, melted
• 1 tsp salt
• 1 cup Splenda
• 2 (8 ounce) packages cream cheese
• 1 (8 ounce) container frozen lite whipped topping, thawed
• 1 (6 ounce) package sugar free Jello brand raspberry flavored gelatin
• 2 cups boiling water
• 1 (16 ounce) package frozen raspberries
• 8 ounces of cranberries (chopped)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Mix together the almonds,1 tsp salt,  4 1/2 tablespoons Splenda and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
2. In a medium bowl, beat the Splenda and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen raspberries and chopped cranberries then stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour. 

Cucumber Salad

This salad is repeated on the menu several times a month in the summertime. This is super easy to make and has very few if any carbs. Serve this healthy salad to the whole family not just to those who are being careful with carbs.

Peel and slice six cucumbers then let them sit in a bowl of cold water while you put together the dressing.

Mix together in your salad bowl

1 cup sour cream

2 tsp. onion powder

2 Tbl. Dill weed

1tsp. Salt

Some people in the family like more dill weed. Let those favors come together for about 15 minutes then add the drained cucumbers. Mix it together and serve. Enjoy!

Chef's Salad

I went to the Cow Town restaurant to celebrate a friend's birthday.  We had  such a great time.  The Chef's Salad is a great low carb choice when you eat 'out'.  I have had to eat out a lot lately and was kind of worried about the carb count while I was out of town.  Not to worry.  You can get this at McDonalds or really any restaurant anywhere.  The birthday girl and I each had one of these while another friend had  French Dip and a huge pile of french fries.  I had some food envy, but I enjoyed my salad and didn't feel guilty all day.  Yea for me!

Chef's Salad
Lettuce
Boiled egg
Cheese (any type you choose)
Olives
Mushrooms
Carrotts
Cucumbers
Onions
Turkey
Ham
Tomatoes

Mix it all or arrange it nicely on a plate.  Yum!

"Potato" Salad

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
Do not freeze
Per 1/6 recipe: 162 Calories; 15g Fat; 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/8 recipe: 121 Calories; 11g Fat; 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs 
* I 'borrowed' this recipe from Linda.  Thanks.  This is yummy! 

Strawberry, Almond and Cream Cheese Salad

• 1 1/2 cups crushed Almonds
• 4 1/2 tablespoons Splenda
• 3/4 cup butter, melted
• 1 tsp salt
• 1 cup Splenda
• 2 (8 ounce) packages cream cheese
• 1 (8 ounce) container frozen lite whipped topping, thawed
• 1 (6 ounce) package sugar free Jello brand strawberry flavored gelatin
• 2 cups boiling water
• 1 (16 ounce) package frozen strawberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Mix together the almonds,1 tsp salt,  4 1/2 tablespoons Splenda and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
2. In a medium bowl, beat the Splenda and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.