Summer Salad

Recipe from “Cooking for David: A Culinary Dialysis Cookbook” by Sara Colman, RD, CSR, CDE and Dorothy Gordon, RN.
Submitted by DaVita dietitian Sara from California.
| Servings |
4 |
| Serving size |
3/4 cup |
| Ingredients |
|
| Preparation |
-
Place vegetables in a salad bowl and toss together.
-
Divide into 4 portions and serve in chilled salad bowls. Use exact measures ensure the potassium content is not too high.
|
| Nutrients per serving |
-
Calories: 16
-
Protein: 1 g
-
Carbohydrate: 3 g
-
Fat: 1 g
-
Cholesterol: 0
-
Sodium: 10 mg
-
Potassium: 157 mg
- Phosphorus: 20 mg
- Calcium: 12 mg
- Fiber: 1.1 g
|
|
Dialysis, Diabetic Dialysis and pre-Dialysis Food Choices
|
- 1 vegetable, medium potassium
|
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Page last updated on: January 26, 2005