Unpotato Salad(Low Carb)

• 1 large head cauliflower, cut into small chunks
• 2 c. celery, diced
• 1 c. red onion, diced
• 2 c. mayonnaise
• 1/4 c. cider vinegar
• 2 tsp. salt
• 2 tsp. Splenda
• 1/2 tsp. pepper
• 4 hard-boiled eggs, chopped

1. Put cauliflower in a microwave-safe casserole dish.
2. Add 1 Tbsp. water and cover.
3. Cook in microwave on high for 5 to 7 minutes and let stand, covered, another 3 to 5 minutes.
4. You want the cauliflower tender, but not mushy.
5. Drain cooked cauliflower and combine with celery and onion in a large bowl.
6. Combine mayonnaise, vinegar, salt, Splenda and pepper.
7. Pour mixture over vegetables and mix well.
8. Mix in chopped eggs last; only stir lightly to preserve some small chunks of yolk.
9. Chill and serve. Serves 12.

head cauliflower, celery, red onion, mayonnaise, cider vinegar, salt, splenda, pepper, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=71745 (may not work)