The recipe Caulflower "Potato" Saland

Made From Scratch Recipes

Caulflower "Potato" Saland recipe is a Dinner meal that takes 4 minutes to make. If you enjoy for Dinner, you will like Caulflower "Potato" Saland!

Caulflower "Potato" Saland

Caulflower
Caulflower "Potato" Saland

dice the scallions, hard boiled eggs, and cut up the bacon into small pieces. Cut up the caulflower into flowerettes. Add the dill pickles and stir.In a small bowl place the mayo, splenda, yellow mustard, horseradish and cider vinegar. Stir and adjust to taste. Pour over Caulflower mix, stir and chill.

What Course Is Caulflower "Potato" Saland?

Caulflower "Potato" Saland is for Dinner.


How Long Does Caulflower "Potato" Saland Recipe Take To Prepare?

Caulflower "Potato" Saland takes 45 minutes to prepare.


How Long Does Caulflower "Potato" Saland Recipe Take To Cook?

Caulflower "Potato" Saland takes 4 minutes to cook.


How Many Servings Does Caulflower "Potato" Saland Recipe Make?

Caulflower "Potato" Saland makes 12 servings.


What Are The Ingredients For Caulflower "Potato" Saland Recipe?

The ingredients for Caulflower "Potato" Saland are:

Caulflower, cut into flowerettes
eggs, boiled and diced
scallions diced
dill pickles diced
bacon (microwaved and cut into small pieced)
mayo with olive oil
yellow mustard
splenda (or sugar)
horseradish (option but adds a nice "bite" to it)
apple cider vinegar


How Do I Make Caulflower "Potato" Saland?

Here is how you make Caulflower "Potato" Saland:

Serving Size: 1/2 c.Number of Servings: 12Recipe submitted by SparkPeople user VIRGILMEED.


What's The Nutritional Info For Caulflower "Potato" Saland?

The nutritional information for Caulflower "Potato" Saland is:

  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 87.4
  • Total Fat: 5.7 g
  • Cholesterol: 75.8 mg
  • Sodium: 313.1 mg
  • Total Carbs: 6.3 g
  • Dietary Fiber: 2.0 g
  • Protein: 4.3 g

What Dietary Needs Does Caulflower "Potato" Saland Meet?

The dietary needs meet for Caulflower "Potato" Saland is Sugar Free


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