Low-Carb Cauliflower and Turnip Potato Salad

You can flavor the ‘sauce’ to taste. I avoided relish due to the sugar content. Whether you add paprika, dill, or relish, the key to this low-carb recipe is the combination of cauliflower and turnips.

Step: 1

Preheat the oven to 375 degrees F (190 degrees C).

Step: 2

Combine turnips and 1 tablespoon olive oil in a bowl and toss. Transfer to a baking sheet in a single layer.

Step: 3

Roast in the preheated oven until browned and crisp, 30 to 35 minutes.

Step: 4

Combine cauliflower and remaining 1 tablespoon olive oil in a bowl and toss. Transfer to a baking sheet in a single layer.

Step: 5

Roast in the hot oven until lightly browned on all sides, 20 to 25 minutes.

Step: 6

Mix mayonnaise, mustard, vinegar, garlic salt, fresh dill, and black pepper together in large bowl. Toss roasted turnips and cauliflower, eggs, and onion into the sauce. Refrigerate before serving, about 20 minutes.

Per Serving: 287 calories; protein 8g; carbohydrates 11.7g; fat 23.9g; cholesterol 183.6mg; sodium 741.2mg.

Product salad is morely of the nicest salads to make . It is high in body delight and water content . As fruits can make natural sweetness , you can have it for breakfast . The sweetness in it will give you enough energy for the day and deal with your get sugar producer cravings too.

Salads often get a bad rap for being unpleasant (if they’re feather like and mean) or not good for body (if they’re not lean and mean). The substantial middle ground is not being talked about , but it’s precisely where you’ll found the salads that may get weight loss.