Creamy macaroni keto pasta salad
A classic summertime salad with so-good-it-almost-shouldn’t-be-allowed flavors and textures.
- 2stalks finely diced celery4 oz.
- 0.33cupdiced red onion1 1/4 oz.
- 0.25cupsliced black olivesoptional (1 1/4 oz.)
- 5oz.canned tunadrained (optional)
To make the dressing, in a large bowl mix the vinegar, olive oil, and Keto Chow together until the Keto Chow is completely dissolved and no lumps remain.
Stir in the sour cream, sweet relish, seasoned salt, and celery seed.
Break the cauliflower into small pieces. Place in a microwave-safe bowl with half an inch of water. Cover the bowl with plastic wrap and microwave on high for five minutes or until tender and translucent.
Drain the cauliflower and spread it out on a clean kitchen towel until cool and dry.
Add cauliflower, celery, and red onion to the dressing and mix well.
Add the black olives and tuna if desired and mix.
Store the salad in a covered container in the refrigerator for up to three days.
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Serving: 1cupCalories: 207.28kcalCarbohydrates: 7.02gProtein: 21.27gFat: 10.94gSaturated Fat: 2.97gPolyunsaturated Fat: 1.21gMonounsaturated Fat: 5.3gCholesterol: 40.53mgSodium: 568.94mgPotassium: 612.89mgFiber: 2.65gSugar: 2.59gVitamin A: 82.01IUVitamin C: 56.68mgCalcium: 145.06mgIron: 2.38mgSugar Alcohol: 0.09gNet Carbs: 4.28g