Rotini Salad

1/2 cup

Ingredients

• 3 eggs, beaten
• 1 teaspoon black pepper (divided use)
• 1 tablespoon dry mustard
• 1/3 teaspoon salt
• 1 teaspoon prepared mustard
• 1/2 cup sugar
• 2 tablespoons all-purpose white flour
• 1/2 cup water
• 2/3 cup vinegar
• 1 teaspoon margarine
• 2-1/2 cups cooked rotini pasta
• 1-1/4 cups onion, chopped
• 8 hard boiled eggs, chopped
• 1 cucumber, diced

Preparation

1. Place eggs, 1/2 teaspoon pepper, dry mustard, salt, prepared mustard, sugar and flour in a saucepan and mix well.
2. Add water, vinegar and margarine.  Stir to mix well.
3. Cook over medium heat; bring to a boil and continue boiling until mixture thickens, stirring constantly.
4. Cool dressing before adding to rotini mixture.
5. Cook rotini according to directions on package. 
6. Drain and rinse with cold water.
7. In a large bowl, mix rotini, onion, eggs, cucumber and pepper. 
8. Add homemade salad dressing and mix well. 
9. Refrigerate several hours before serving.

Nutrients per serving

• Calories:  238
• Protein: 12 g
• Carbohydrate: 30 g
• Fat:  4 g
• Cholesterol:  274 mg
• Sodium:  191 mg
• Potassium: 224 mg
• Phosphorus: 162 mg
• Calcium: 46 mg
• Fiber: 1.5 g

Renal and Renal Diabetic Food Choices

• 1 meat
• 2 starch
• 1 vegetable, low potassium

Carbohydrate Choices

• 2