Cauliflower Salad

pstrongServes 5/strong/p
li1 head Cauliflower with stem, chopped/li
li1 cup Water/li
li1/2 cup Fat-free plain Greek yogurt/li
li1 tbsp Olive oil/li
li1 tsp Sugar substitute/li
li1 tsp Yellow mustard/li
li2 tbsp Sweet pickle relish/li
li1/4 tsp Salt/li
li1/8 tsp Ground black pepper/li
li2 scallions, minced/li
li2 Celery stalks, diced/li
liPut cauliflower and water in a pot, covered, over medium-high heat./li
liSteam cauliflower for 12 minutes or until tender./li
liDrain, cool, and dry cauliflower./li
liIn a bowl, whisk together yogurt, sugar substitute, olive oil, salt, relish, and black pepper./li
liRoughly mash cauliflower with a fork so that all of the pieces are of a uniform size (not until creamy)./li
liNext, mix celery, scallions, and cauliflower into the dressing mixture./li
h3Nutrition Information/h3
li80 Calories/li
li3g Fat/li
li0 mg Cholesterol/li
li125 mg Sodium/li
li490 mg Potassium/li
li10g Carbohydrate/li
li3g Fiber/li
li6g Sugar/li
li5g Protein/li
li100 mg Phosphorus/li
li2 Vegetable /li
li1/2 Fat/li
pemciteHamilton, Lara, and Jennifer Lamplough. Healthy calendar diabetic cooking. 2nd ed. Alexandria, Va.: American Diabetes Association, 2012. 310. Print./cite/em/p
p class="small-note"In the event that you find that this recipe is not appropriate for diabetics, please a href=""contact us/a and we will review your suggestions./p


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