(based on a recipe in The
Carbohydrate Addict’s Cookbook)
2 c cooked pork roast, cut into bite-sized pieces
1 c diced celery
1 c diced cauliflower
1 T Dijon mustard
3 T mayo
Combine all ingredients and stir well. Makes two servings of
two cups each. Needs to be refrigerated, but it lasts a day or two after the dressing is added.
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