Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 medium | Rutabaga |
| 1 \N | Pot boiling water |
| ½ pack | Sugar substitute |
| 1 tablespoon | Lemon juice |
| ½ cup | Scallions; finely chopped |
| 1 medium | Dill pickle; chopped |
| 1 cup | Celery stalks with leaves; chopped |
| 1½ teaspoon | Salt |
| 1 dash | Paprika |
| ¾ cup | Mayonnaise |
| 4 \N | Eggs; hard-boiled, chopped |
Date: Sun, 10 Mar 1996 23:26:36 -0800 From: "sharon@..." <sharon@...> Recipe By: Adapted from Dr. Atkins' New Diet Cookbook Note: grams noted in Notes section are for carbohydrate grams only.
Pare rutabaga and cut into 4 pieces. Cook in boiling water until tender, about 30 mins. Drain well and cool. After rutabaga has cooled, dice (apprx.
2½ cups). Place diced vegetable in salad bowl, sprinkle with sweetener and lemon juice. Add scallions, pickle, celery paprika and mayo. Toss all well. Fold in eggs. Chill well before serving.
Per serving: 189 Calories; 19g Fat (88% calories from fat); 3g Protein; 3g Carbohydrate; 102mg Cholesterol; 548mg Sodium NOTES : Total Grams- 69⅖; Grams/serving 8.7 (½ cup serving size) MC-RECIPE@...
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