Thursday, June 4, 2015

SALADS: RADISH POTATO SALAD (click here to print)

DAIKON RADISH SALAD
1 1/4 pound daikon radish *
1/2 cup mayonnaise
1 tablespoon cider vinegar
4 teaspoons granular Splenda or equivalent liquid Splenda
1/2 teaspoon salt
1/4 teaspoon pepper
2 stalks celery, coarsely chopped
3 ounces red onion, coarsely chopped, about 1/2 medium onion
2 hard boiled eggs, chopped
Chop off the ends of the radish and peel it like you would a carrot. Cut the radish into 1/2-inch cubes and place them in a medium saucepan. Add enough salted water to just about cover the daikon; bring to a boil. Cover and simmer about 7 minutes or until just tender but not mushy. Drain well then chill until no longer warm. Meanwhile combine the mayonnaise, Splenda, salt and pepper in a medium bowl. Add the cooled daikon and the celery and onions; mix well to coat with the dressing. Gently stir in the eggs. Chill several hours before serving.
Makes about 4 servings
Do not freeze
* Daikon is a large, white carrot-shaped radish. It can be found in most supermarkets. Be sure to buy one that is firm, smooth and creamy white. The counts are based on 15 ounces after trimming and peeling.
With granular Splenda:
Per Serving: 269 Calories; 25g Fat; 4g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs
With liquid Splenda:
Per Serving: 267 Calories; 25g Fat; 4g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs 

genaw.com

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