Directions:
- Peel waxy covering off of rutabaga and cut in3to smaller pieces to boil until tender.
- Mash 1/2 of the rutabag with a tablespoon butter, cream and add salt and pepper to taste. Leave a little lumpy like you would for potato salad. Set aside.
- Chop pickles add to rutabagas.
- Cut chicken into bite sized pieces and add to rutabaga.
- Add 3-4 Tablespoons of Mayonnaise (to taste).
- Squeeze 2 limes and add the juice to the above mixture.
- Stir well and refrigerate for at least 30 minutes.
- Can be eaten with a fork as an entree,as a dip for celery or English cucumber or with Pork Skins as dip.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 320.31 Kcal (1341 kJ) | ||
| Calories from fat | 217.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.21g | 37% | |
|---|---|---|---|
| Cholesterol | 39.53mg | 13% | |
| Sodium | 405.05mg | 17% | |
| Potassium | 468.11mg | 10% | |
| Total Carbs | 17.42g | 6% | |
| Sugars | 4.29g | 17% | |
| Dietary Fiber | 1.93g | 8% | |
| Protein | 10.11g | 20% | |
| Vitamin C | 27.1mg | 45% | |
| Iron | 0.6mg | 3% | |
| Calcium | 59.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 173.47 Kcal (726 kJ) | ||
| Calories from fat | 118.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.11g | 37% | |
|---|---|---|---|
| Cholesterol | 21.41mg | 13% | |
| Sodium | 219.36mg | 17% | |
| Potassium | 253.51mg | 10% | |
| Total Carbs | 9.43g | 6% | |
| Sugars | 2.33g | 17% | |
| Dietary Fiber | 1.05g | 8% | |
| Protein | 5.47g | 20% | |
| Vitamin C | 14.6mg | 45% | |
| Iron | 0.3mg | 3% | |
| Calcium | 32.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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