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Low-Carb Dill And Red Pepper Fauxtato Salad
Low-Carb Dill & Red Pepper Fauxtato Salad – Low-Carb Potato Substitute
Low-Carb Dill & Red Pepper Fauxtato Salad – Low-Carb Potato Substitute recipe by Di Bauer.
- Yield: 12
- Category: Low-Carb Gluten-Free
Ingredients
Scale
Dressing
- 1 container sour cream, 16 ounces
- ½ cup mayonnaise
- 1 packet Hidden Valley Ranch “Original Ranch Salad Dressing” mix, (1 ounce)
- 1/4 cup dried dill leaves 2 tablespoons fresh parsley, chopped
- ½ teaspoon dried oregano leaves
Salad
- 3 pounds cauliflower, fresh, broken into bite-sized chunks and steamed until just barely tender, then chilled (This is best done the day before so that the cauliflower can be thoroughly chilled.)
- ½ medium red bell pepper, diced
- 1½ small yellow onions, diced
- ½ cup celery, diced
Instructions
- Dressing: In a large mixing bowl, whisk together all the dressing ingredients until they are thoroughly combined. Set aside. (Can be done the day before if covered and refrigerated.)
- Salad: Place the chilled cauliflower florets in a large mixing bowl. Add the dressing, red pepper, onion and celery. Stir and fold gently until the salad ingredients are completely coated. Cover and chill.
- Serve cold.
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