Aunt Rocky’s Mock Waldorf Salad (LCHF)

Chop freeze dried cranberries in half. Put in small dish or lukewarm water just to cover berries. Add liquid sucralose (or liquid sweetener of choice). Allow to soak for at least 20 minutes.

Peel chop the chayote, and put in medium mixing bowl. Dice celery and add to the bowl with the chayote. Add chopped pecans.

In a bowl, add all dressing ingredients and mix well. Taste and add more sweetener if needed.

Add dressing to salad, and mix until all salad ingredients are coated. Refrigerate salad until cranberries are completely reconstituted. Drain cranberries. Fold into salad.

Refrigerate salad for at least 2 hours to let flavors blend and thoroughly chill (overnight is better). Serve.

I don’t get any commission or kickback for products I use or mention in my recipes. Nutritional estimates are per serving based on exact ingredients I used, calculated with My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.

Calories 146, Total Fat 15 g, Saturated Fat 2 g, Sodium 71 mg, Potassium 89 mg, Total Carbohydrate 3 g, Dietary Fiber 2 g, Net Carbs 1 g, Sugars 1 g, Protein 1 g. Macros: 94% fat, 3% protein, 3% carbs.

© July 19, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.