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Recipe tags: Easy, No Cook, Quick, Vegetarian

Salads and salad dressings

Garden Vegetable Salad

Recipe submitted by DaVita renal dietitian Jessica, RD LD, from Minnesota.

Portions: 1

Serving size:  1-3/4 cups

Ingredients

• 1 cup lettuce
• 1/4 medium cucumber
• 4 baby carrots
• 1/4 cup broccoli florets
• 2 tablespoons balsamic vinegar
• 1 teaspoon olive oil

Preparation

1. Clean, wash and dry all vegetables
2. Coarsely chop lettuce and place into a salad bowl.
3. Slice cucumber and place on top of lettuce
4. Chop or shred 4 baby carrots and place in salad bowl.
5. Cut or break apart broccoli florets into bite-size pieces.
6. Combine balsamic vinegar and olive oil and pour over salad.
7. Gently toss and serve.

Nutrients per serving

• Calories: 98
• Protein: 1 g
• Carbohydrate: 10 g
• Fat: 5 g
• Cholesterol:  0 mg
• Sodium: 50 mg
• Potassium: 303 mg
• Phosphorus: 45 mg
• Calcium: 44 mg
• Fiber: 2.0 g

Renal and Renal Diabetic Food Choices

• 2 vegetable, medium potassium
• 1 fat

Carbohydrate Choices

• 1/2

Helpful Hints

• Low-sodium Italian dressing or another favorite salad dressing could be used in place of balsamic vinegar and olive oil.
• A cooked chicken breast can be added to increase protein intake.

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