Mock potato salad

8 Servings

Ingredients

QuantityIngredient
1mediumRutabaga
1Pot boiling water
½packSugar substitute
1tablespoonLemon juice
½cupScallions; finely chopped
1mediumDill pickle; chopped
1cupCelery stalks with leaves; chopped
teaspoonSalt
1dashPaprika
¾cupMayonnaise
4Eggs; hard-boiled, chopped

Directions

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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LOW CARB

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