I had it in a file on my desktop:
Jicama Potato Salad (4 servings)
1 1/2 cups Jicama
1/4 cup chopped onion
1/4 cup chopped celery
2 boiled eggs chopped
3 large tablespoons mayo
couple squirts of yellow mustard
salt and pepper to taste
CARB COUNT 11 1/2 ENTIRE RECIPE(2.87 PER SERVING)
Peel Jicama and cut into 1/2 inch cubes. Put in frying pan with 1/2 cup of water and cook until water burns out, now here is the trick, have a kettle or pot with boiling water in it to add keep adding it and cooking it out till jicama gets soft. Remove from heat. Rinse with cold water and pat dry. Pour it in a bowl add rest of ingredients to bowl and stir well. Refrigerate. Then enjoy!
***For Cauliflower Potato Salad***6 SERVINGS
One Head cauliflower
1/2 cup chopped onions
1/2 cup chopped celery
4 boiled eggs chopped
6 tablespoons mayo(or to taste)
3 squirts mustard(or to taste)
salt and pepper
CARB COUNT 16.5 ENTIRE RECIPE(2.75 CARBS PER SERVING)
Break up one head of cauliflower into bite size pieces Steam cauliflower for 9 minutes. Rinse with cold water. Pat dry. Put in bowl. Add rest of ingredients .***GENTLY*** mix well. Refrigerate. Enjoy!
