Steps to Make Low Fodmap Salad

Low-Carb Cauliflower And Turnip 'Potato' Salad

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Recipe Summary 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.

Ingredients | Low Fodmap Salad

1 pound turnips, cut into bite-sized pieces

2 tablespoons extra-virgin olive oil, divided

1 pound cauliflower florets

½ cup mayonnaise

2 tablespoons prepared yellow mustard

1 tablespoon white vinegar

1 ½ teaspoons garlic salt

1 sprig fresh dill, chopped, or to taste

black pepper to taste

5 hard-boiled eggs, diced

½ cup chopped onion

Directions

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

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

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

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

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

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.

Info | Low Fodmap Salad

prep: 20 mins cook: 50 mins additional: 20 mins total: 1 hr 30 mins Servings: 6 Yield: 6 servings

TAG : Low-Carb Cauliflower And Turnip 'Potato' Salad

Fruits and Vegetables, Vegetables, Cauliflower, Roasted,

Images of Low Fodmap Salad

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