Portions:
4

Serving Size:
1 cup lettuce + 1/4th recipe ingredients

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Higher Potassium
  • Vegetarian

Ingredients

  • 1/2 cup dry farro
  • 2 medium apples
  • 1 cup chickpeas
  • 2 tablespoons orange juice
  • 2 teaspoons Dijon mustard
  • 2 tablespoons vinegar
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1/2 cup goat cheese
  • 4 cups butterhead lettuce

Preparation

  1. Cook farro according to package directions, approximately 15 to 20 minutes. Fluff and set aside to cool.
  2. Core and slice the apples. Drain and rinse chickpeas.
  3. To make vinaigrette dressing, whisk together the orange juice, mustard, vinegar, honey and olive oil.
  4. To assemble salads, place lettuce in 4 bowls. Divide the sliced apple, chickpeas and farro equally on top of lettuce. Top each salad with 2 tablespoons of goat cheese and 2 tablespoons of the vinaigrette.


Helpful hints

  • If farro is not available, brown rice may be substituted. This brings the protein down to 9 g and fiber content to 5 g.
  • This recipe is an example of how plant proteins can be incorporated into a kidney diet.

Nutrients per serving

Calories 344

Protein 11 g

Carbohydrates 47 g

Fat 14 g

Cholesterol 13 mg

Sodium 186 mg

Potassium 387 mg

Phosphorus 223 mg

Calcium 125 mg

Fiber 7.2 g

Renal and renal diabetic food choices

  • 1 meat
  • 1 starch
  • 1 fruit, low potassium
  • 1/2 high calorie
  • 2 fat

Carbohydrate choices

3

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