| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Salad |
8 |
Servings |
INGREDIENTS
| 1 |
md |
Rutabaga |
| 1 |
|
Pot boiling water |
| 1/2 |
pk |
Sugar substitute |
| 1 |
tb |
Lemon juice |
| 1/2 |
c |
Scallions; finely chopped |
| 1 |
md |
Dill pickle; chopped |
| 1 |
c |
Celery stalks with leaves; chopped |
| 1 1/2 |
ts |
Salt |
| 1 |
ds |
Paprika |
| 3/4 |
c |
Mayonnaise |
| 4 |
|
Eggs; hard-boiled, chopped |
INSTRUCTIONS
Date: Sun, 10 Mar 1996 23:26:36 -0800
From: "sharon@sols.com" <sharon@sols.com>
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.
2 1/2 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- 69.4; Grams/serving 8.7 (1/2 cup serving size)
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
LOW CARB
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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