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 1x
- Category: Low-Carb Gluten-Free
Ingredients
Units
Scale
Dressing
- 1 container sour cream, 16 ounces
- 1/2 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
- 1/2 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.)
- 1/2 medium red bell pepper, diced
- 1 1/2 small yellow onions, diced
- 1/2 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.
Nutrition
- Calories: 292
- Sugar: 0g
- Sodium: 290mg
- Fat: 12g (66.4% calories from fat)
- Trans Fat: 0g
- Carbohydrates: 10g (7g Net Carbs)
- Fiber: 3g
- Protein: 3g
- Cholesterol: 12mg
Find it online: https://www.carbsmart.com/salad010.html
