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Recipe tags: No Cook, Picnic, Vegetarian

Appetizers and snacks

Raw Veggies and Dip

Recipe from "Cooking for David: A Culinary Dialysis Cookbook" by Sara Colman RD, CDE and Dorothy Gordon BS, RN.
Submitted by DaVita dietitian Sara from California.

Servings: 8 portions

Serving size: Approximately 2 pieces celery, 1 piece carrot, 1 strip bell pepper, 1 cucumber slice, 1 radish and 1 tablespoon dip

Ingredients  

• 2 teaspoons Mrs. Dash® onion herb seasoning
• 1/2 cup sour cream
• 2 stalks celery
• 1 carrot 1 bell pepper
• 1/2 cucumber, sliced
• 8 radishes

Preparation

1. Combine Mrs. Dash® herb seasoning with sour cream and refrigerate at least one hour to blend flavors.
2. Cut each celery stalk in half lengthwise, then cut each into 4 pieces.
3. Cut carrot in half lengthwise, then cut into 4 pieces.
4. Cut bell pepper in half and remove seeds. Slice into 8 pieces.
5. Slice cucumber half into 8 slices.
6. Prepare radishes.
7. Place dip in dish and arrange with veggies on a serving platter.

Nutrients per serving

• Calories: 37
• Protein: .5 g
• Carbohydrate: 3 g
• Fat: 2 g
• Cholesterol: 5 mg
• Sodium: 20 mg
• Potassium: 140 mg
• Phosphorus: 25 mg
• Calcium: 25 mg
• Fiber: .8 g

Renal and renal diabetic food choices

• 1/2 vegetable, medium potassium
• 1/2 fat

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