Recipe - Mock Potato Salad

1 md Rutabaga
1 Pot boiling water
One half pack Sugar substitute
1 tablespoon Lemon juice
One half cup Scallions; finely chopped
1 md Dill pickle; chopped
1 cup Celery stalks with leaves;
chopped
1 One half teaspoon Salt
1 ds Paprika
Three fourths cup Mayonnaise
4 Eggs; hardboiled, chopped

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 One half cups). Place minced 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 (One half cup serving size)

MCRECIPE@MASTERCOOK.COM

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LOW CARB

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.