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Salads and salad dressings

Beet and Cucumber Salad

Recipe submitted by DaVita dietitian Dianna from New Mexico.

Portions:   6 servings

Serving size:  ¾ cup

Ingredients

• 15-ounce can of low sodium sliced beets
• 1 cucumber, sliced thin
• 4 teaspoons balsamic vinegar
• 2 teaspoons canola oil
• 2 tablespoons Gorgonzola cheese

Preparation

1. Place beet slices on a serving plate.
2. Layer cucumber slices on top of beet slices.
3. Drizzle with vinegar and oil.
4. Sprinkle with Gorgonzola cheese.

Nutrients per serving

• Calories: 74
• Protein: 1 g
• Carbohydrate: 13 g
• Fat: 2 g
• Cholesterol: 2 mg
• Sodium: 93 mg
• Potassium: 207 mg
• Phosphorus: 37 mg
• Calcium: 36 mg
• Fiber: 1.7 g

Renal and Renal Diabetic Food Choices

• 1-½ vegetable, medium potassium
• ½ fat

Carbohydrate Choices

• 1 

Helpful hints

• Gorgonzola cheese is an Italian-made blue cheese. Because blue cheese has intense flavor and is very high in sodium (400 mg/ounce), a very small portion size is used in this recipe.

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