Mock Potato Salad
1 medium rutabaga
1/2 packet Spenda
1 tbs. lemon juice
1/2 cup chopped scallions
1 medium dill pickle chopped
1 minced celery
1 1/2 tsp. salt
dash or paprika
3/4 cup mayonnaise
4 hard boiled eggs, chopped
Pare rutabaga and cut into 4 pieces. Drop into boiling water and boil until tender(about 1/2 hour) drain well. cool. After rutabaga has cooled, dice so you have 2 1/2 cups. and place in salad bowl. Sprikle with Splenda and lemon juice. Add scallions, pickle, celery, salt, paprika and mayonnaise. Toss well. Fold in eggs. Chill before serving.
make 8 cups; 6 carbs
TIP: I also add 1/2 cup of sour cream to my potato salad
*Dr. Atkins new diet Cookbook* 1994
1 medium rutabaga
1/2 packet Spenda
1 tbs. lemon juice
1/2 cup chopped scallions
1 medium dill pickle chopped
1 minced celery
1 1/2 tsp. salt
dash or paprika
3/4 cup mayonnaise
4 hard boiled eggs, chopped
Pare rutabaga and cut into 4 pieces. Drop into boiling water and boil until tender(about 1/2 hour) drain well. cool. After rutabaga has cooled, dice so you have 2 1/2 cups. and place in salad bowl. Sprikle with Splenda and lemon juice. Add scallions, pickle, celery, salt, paprika and mayonnaise. Toss well. Fold in eggs. Chill before serving.
make 8 cups; 6 carbs
TIP: I also add 1/2 cup of sour cream to my potato salad
*Dr. Atkins new diet Cookbook* 1994
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