Rotini Salad

• 2-1/2 cups cooked rotini pasta
• 1-1/4 cups onion, chopped
• 8 hard boiled eggs, chopped
• 1 cucumber, diced
• 1/2 teaspoon pepper

Salad dressing:

• 3 eggs, beaten

• 1/2 teaspoon black pepper

• 1 tablespoon dry mustard

• 1/3 teaspoon salt

• 1 teaspoon prepared mustard

• 1/2 cup sugar

• 2 tablespoons flour

• 1/2 cup water

• 2/3 cup vinegar

• 1 teaspoon margarine

1. Cook rotini according to directions on package. 
2. Drain and rinse with cold water.
3. In a large bowl, mix rotini, onion, eggs, cucumber and pepper. 
4. Add homemade salad dressing and mix well. 
5. Refrigerate several hours before serving.

Salad dressing preparation

1. Place eggs, 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.

• 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