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Recipe tags: Easy, No Cook, Picnic, Potluck, Refrigerator, Vegetarian

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Vegetables

Mixed Vegetable Salad

Recipe submitted by DaVita dietitian Lynn from Minnesota.

Portions:    4                   

Serving size:   1/2 cup

Ingredients

• 1 cucumber, peeled, seeded and diced
• 1 sweet red pepper, seeded and diced
• 1/2 bunch fresh dill, coarsely chopped
• 3 scallions (white parts), chopped
• 1 tablespoon lemon juice
• 1/3 cup sour cream
• fresh ground black pepper to taste

Preparation

1. Peel, seed and dice cucumber and red pepper.
2. Chop dill and scallions.
3. Combine all ingredients in a serving bowl and mix. 
4. Chill for at least one hour before serving.

Nutrients per serving

• Calories: 54
• Protein: 1 g
• Carbohydrate: 5 g
• Fat: 3 g
• Cholesterol: 7 mg
• Sodium: 12 mg
• Potassium: 201 mg
• Phosphorus: 36 mg
• Calcium: 39 mg
• Fiber: 1.4 g

Renal  and Renal Diabetic Food Choices

• 1 vegetable, medium potassium
• 1/2 fat

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