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Recipe tags:

Salads and salad dressings

Crunchy Cornbread Salad

Recipe created by Sara Colman, RD, CSR, CDE.

Yield:    6 portions                     

Serving size: 1-1/3 cups

Ingredients

• 6 cups iceberg lettuce, shredded
• 1/2 cup bell pepper, chopped
• 1/2 cup radishes, sliced
• 1/2 cup cucumber, peeled & diced
• 1/2 cup cilantro
• 2 cups Southern Style Yeast Cornbread, crumbled (see recipe)
• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 3/4 teaspoon dry powder Ranch dressing mix

Preparation

1. Prepare vegetables and combine in a large salad bowl.
2. Mix in crumbled cornbread.
3. In a separate bowl, mix sour cream, mayonnaise and ranch dressing mix.
4. Pour sour cream mixture over salad and mix well.
5. Chill before serving.

Nutrients per serving

• Calories: 209
• Protein: 4 g
• Carbohydrate: 25 g
• Fat: 11 g
• Cholesterol: 29 mg
• Sodium: 175 mg
• Potassium: 231 mg
• Phosphorus: 71 mg
• Calcium: 42 mg
• Fiber: 2.5 g

Renal  and Renal Diabetic Food Choices

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

Carbohydrate Choices

• 2

Helpful hints

• A great way to use leftover cornbread. 
• Try DaVita.com’s Southern Style Cornbread—it’s low in sodium and phosphorus, but full or flavor.

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