Avg. User Rating:
No reviews yet  |  Write a review

---

Recipe tags: No Cook, Refrigerator, Vegetarian

Advertisement

Salads and salad dressings

Crunchy Cornbread Salad

Recipe submitted by DaVita renal dietitian Sara from California.

Portions:  6                      

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 cupsSouthern-style Cornbread, crumbled (see recipe under "Rice, pasta and bread" on DaVita.com)
• 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 the DaVita.com recipe for Southern-style Cornbread  — it’s low in sodium and phosphorus, but full or flavor.

Tell us what you think
	Your name will be displayed for reviews:
	Your review:
	Rate it:

All comments will be approved by a DaVita teammate and generally will be posted if they are on-topic and not abusive. For more information, please see frequently asked questions.